Common Questions
Does deer chili taste gamey?
It can if the meat is older, handled poorly, or under-seasoned. This recipe helps by using a strong aromatic base (onion, garlic, peppers), warm spices, and a finishing squeeze of lime. If your venison is especially bold, add 1 tablespoon apple cider vinegar at the end too.
What is the best cut of venison for chili?
Ground venison is easiest and cooks evenly. If you are using chunks, pick tougher cuts like shoulder or neck and dice them small so they tenderize during the simmer.
How do I keep venison from getting dry?
Do not over-brown it into dust. Brown quickly for flavor, then let it finish cooking in the liquid at a gentle simmer. Also, do not skip the little bit of fat (oil, bacon fat, or beef tallow) because venison is very lean.
Can I make this in a slow cooker?
Yes. Brown the venison and sauté the aromatics first for best flavor, then cook on low 6 to 8 hours or high 3 to 4 hours, or until the chili tastes fully melded and the meat is tender. Stir in beans for the last hour if you want them firmer.
Can I make it without beans?
Absolutely. Skip the beans and add an extra 1 cup broth plus another bell pepper or a cup of diced zucchini for bulk.
Is venison safe to eat pink in chili?
For ground venison, it is safest cooked through. In chili, it will simmer well past done. If using cubed venison, you still want it thoroughly cooked and tender.
How do I control the heat?
For mild chili, use a mild chili powder, skip the jalapeño, and start with just 1 teaspoon hot sauce (or leave it out). For more heat, keep some jalapeño seeds, add a pinch of cayenne, or stir in chipotle in adobo to taste.
What if I use cubed venison instead of ground?
Brown the cubes well, then simmer the chili 60 to 90 minutes (or until fork-tender), adding splashes of broth as needed. For the best bean texture, stir the beans in after the meat turns tender, then simmer 10 to 15 minutes more.
