• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Gouda
  • Home
  • Recipes
    • Appetizers and Snacks
    • Meats and Mains
    • Breakfast Brunch Brinner
    • Veggies and Sides
    • Desserts and Cakes
    • Cookies and Candy
    • Shortcut Cooking
    • Lighten Up
    • Canning and Condiments
    • Wild Game
    • Salads & Slaws
  • About
    • About
    • Community
    • Apron Stories
  • Work With Me
  • Cooking Classes
  • Shop
    • AMAZON
    • Cookbook
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Work With Me
  • Cooking Classes & Holiday Cooking Show
  • Shop
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home > Soups Stews Chili > 20 Minute Venison Chili

    20 Minute Venison Chili

    September 24, 2021 by gritsandgouda 2 Comments

    Share
    Pin
    Tweet
    As an Amazon Associate I earn from qualifying purchases. See full disclosure.
    Jump to Recipe

    Get that slow-simmered flavor with this quick and easy 20-Minute Venison Chili. The secret to all that hearty flavor is in 3 of the ingredients during the first step. This shortcut comfort food recipe has less than 10 ingredients! No deer hunters in the family? Substitute any lean ground meat or even turkey.

    Chili in a white bowl with a handle on a green cloth on a wooden surface

    Here in the South, football and hunting season happen at the same time so venison chili is a popular game day meal at our house. It's protein-packed and perfect for any cold weather activity like bon fires and Halloween get togethers.

    My family likes to load up their bowls of chili with toppings like sour cream, Cheddar cheese, and green onions. They'll tell you this comfort food is not complete without saltine crackers or corn chips on the side!

    Although I prefer to make this simple recipe in my Dutch oven on the stovetop because it takes less than 30 minutes from start to finish, it can also be made in the slow cooker or Instant Pot. Check out those cooking times in the printable recipe NOTES.

    Shortcuts

    • By cooking the ground venison, onion, and garlic salt together instead of caramelizing the onions first, the onions "infuse" their flavor into the meat. This saves time on simmering later on. You shouldn't even need oil because the onions "sweat" and provide just enough liquid to keep the meat from sticking.
    • An additional shortcut with onions is to use frozen onion-no chopping or crying!
    • Beef broth or stock replaces the caramelization flavor you get when you cook the onions first and deglaze the pot with water.
    • Finally, crushed tomatoes are key to the perfect rich and thick chili texture and flavor without simmering a long time.

    Hint: Salt speeds up the sweating of the onions (eliminating the need for oil), not to mention adding tons of flavor.

    Ingredients

    Scroll down to printable recipe for ingredient quantities.

    Ingredients for this recipe
    • Ground Venison- Venison is 50% leaner than ground beef. I usually use half ground chuck and half ground venison to stretch, especially if we are running low on one or the other in the freezer. Really, 2 pounds of any ground lean meat, including turkey will turn out delicious in this recipe.
    • Onion- I'm not too particular on which onion I use in chili. Purple (red) onion might discolor it a little, but other than that, white, yellow and sweet onions like Vidalia onions work well.

    If you love Vidalia onions like I do, you will love Perfectly Crunchy Vidalia Onion Rings, Vidalia Onion Cornbread with Caramelized Onion Fans, and Shortcut Sweet Heat Pickles and Vidalia Onions.

    • Garlic Salt- Garlic salt combines garlic powder and salt. You could also use 1/2 teaspoon salt and 1/4 teaspoon garlic powder.
    • Chili Powder- Chili powder is not always just one kind of powdered chile. Sometimes it is a seasoning blend of several types of chiles and other spices such as cumin, cayenne pepper, and garlic.
    • Paprika- A mixture of dried and ground red peppers from the Capsicum variety. It is not a spicy or hot spice but adds depth of flavor. You'll probably have it in your pantry already to sprinkle on those Southern deviled eggs!
    • Ground cumin- Cumin is a pungent spice used not only in Latin American dishes but also Middle Eastern, African and Indian.
    • Crushed Tomatoes- These tomatoes are key to the rich and hearty flavor of this fix-it-fast version of chili. I prefer crushed tomatoes because they are not chunky and watery like diced tomatoes which gives it the thickness I want without simmering a long time. They are a cross between diced tomatoes and tomato paste without the peel and seeds! Crushed tomatoes are sold everywhere diced tomatoes are sold.
    • Beans- This gets personal. I know many people feel strongly that kidney beans are the only beans for chili. I actually love the humble red bean or even pinto beans. Kidney beans have a firm skin on the outside and are so big I think they take away from the star of the show-the meat! I grew up eating pinto beans almost every day along with fried potatoes and cornbread so....yeah... pintos in my chili are welcome!
    • Beef broth- Although water can be used, beef broth or stock enhances the flavor quickly.
    • (Optional) Cayenne Pepper- If you like a little or lotta heat, add ground red pepper (cayenne) in increments of 1/8 teaspoon. 1/8 teaspoon = 1 Alarm Chili, 1/4 teaspoon = 2 Alarm Chili, 1/4 + 1/8 teaspoon = 3 Alarm Chili, 1/2 teaspoon = 4 Alarm Chili. After 1/2 teaspoon cayenne, be ready to drink lots of water or milk with your chili!

    Hint: Not all chili powders are the same. Like curry powder, there are loads of variations and combinations. It's not just ground chile pepper. It often has cumin, garlic and at least 3 kinds of peppers. It may also have cayenne pepper so some, not all, may have a little heat built in.

    How to make 20-Minute Venison Chili

    See printable recipe below for detailed instructions.

    1. Start with a cold pot. Cook ground venison, onion and garlic salt together in a Dutch oven or large pot until no longer pink, about 7 minutes. If using half ground beef (70/30% fat ratio) and half venison or lean meat, drain the meat mixture at this point. No draining necessary with all venison or lean meat.
    2. Add all remaining ingredients to the pot and stir well.
    3. Bring the mixture up to a boil over high heat; reduce the heat and simmer 9 minutes.
    Cooked ground beef and onion in an enameled Dutch oven. A wooden flat spoon in stirring it.

    Substitutions & Variations

    • 2 pounds of any ground meat will work in this flexible chili recipe: ground chuck, sirloin, elk, turkey, pork and chicken.
    • If you don't have crushed tomatoes, a combination of diced tomatoes and tomato sauce can be used. I would mash the diced tomatoes in a bowl with a fork or potato masher, first. No need to drain them. The Kitchen Community has come up with 5 Substitutes for Crushed Tomatoes.
    • Using frozen chopped onions saves even more time. They are so handy to keep on hand in the freezer. No need to thaw first.
    • No beans about it! Don't love 'em? Leave them out. It will only reduce the yield about 1 cup.
    • In a pinch, if you don't have chili powder, garlic salt, cumin, and paprika in your pantry but have a package of taco seasoning, stir it in! I would add 1/4 to 1/2 cup broth or water.

    Pro tip

    While the venison and onion is cooking, measure and prep the other ingredients. This time overlap helps make this a 20-minute chili.

    White bow of venison chili topped with cheese on a green napkin with saltine crackers.

    What can I make with leftover chili?

    I always try to make enough chili so that I have leftovers because we all know chili just gets better and thicker overnight. Here's a few ideas of how to serve your leftovers for a snack or easy weeknight meal.

    • Cheesy Chili Dip. I like to make a rich and thick dip with leftover chili and serve with corn chip "scoops". For every 1 cup of chili, stir in 2 tablespoons sour cream and 1/3 cup shredded Cheddar cheese or a Mexican cheese blend and heat until cheese melts.
    • Loaded Chili Baked Potato. Bake your potatoes in the oven or air fryer. I show you how in my recipe for Air Fryer Baked Potatoes with BBQ Pulled Pork. Top the potatoes with 1/2 cup chili and add your favorite chili toppings.
    • Use as a filling for empanadas.
    • Top with mashed potatoes and cheese and bake at 350F degrees until hot and bubbly.
    • Stir together with cooked elbow macaroni and cheese for a quick Chili Mac recipe.
    • Make chili dogs!

    How to store

    Let chili cool completely. Spoon any leftover chili in an airtight container. Store in the refrigerator up to 1 week and in the freezer up to 3 months.

    Follow me on Facebook, Instagram, and Pinterest. Be social and share, y'all! Don't forget to sign up with your email so you don’t miss a single post on my Southern shortcut recipes!

    If you make this recipe I'd love to see it! Tag me on social media with #gritsandgouda or @gritsandgouda. Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to rate it 5 stars if you love it!

    Other venison & wild game recipes you will love

    • Bacon-Wrapped Venison Backstrap Roast
    • Grilled Venison Burgers
    • Bacon-Wrapped Dove Jalapeno Poppers

    White bow of venison chili topped with cheese on a green napkin with saltine crackers.
    Print Recipe
    4.8 from 5 votes

    20 Minute Venison Chili

    Get that slow-simmered flavor with this quick and easy 20-Minute Venison Chili. The secret to all that hearty flavor is in the first step and with 3 of the pantry ingredients. This shortcut comfort food recipe has less than 10 ingredients! No deer hunters in the family? Substitute any lean ground meat or even turkey.
    Prep Time2 mins
    Cook Time18 mins
    Total Time20 mins
    Course: Soup
    Servings: 8 servings
    Calories: 307kcal
    Author: Kathleen Phillips | GritsAndGouda.com
    Cost: 15
    Prevent your screen from going dark

    Equipment

    • Dutch oven or large pot

    Ingredients

    • 2 pounds ground venison (deer meat), ground round, elk or turkey (or combination half venison and half ground chuck)
    • 2 cups chopped onion about 1 large
    • 3/4 teaspoon garlic salt
    • 2 tablespoons chili powder
    • 1 teaspoon paprika
    • 1/2 teaspoon ground cumin
    • 1 28-ounce can crushed tomatoes
    • 1 (15 to 15.5-ounce) can small red beans chili beans, pinto beans or kidney beans
    • 1 cup beef broth or stock
    • (optional) 1/8 teaspoon cayenne pepper

    Optional Toppings

    • Shredded Cheddar cheese, sour cream, green onions, jalapeno peppers, saltine crackers, corn chips, tortilla chips

    Instructions

    • Start with a cold pot. Cook ground venison, onion and garlic salt together in a Dutch oven or large pot over high heat until no longer pink, stirring occasionally, about 7 minutes. (Do not drain unless substituting high-fat ground beef.)
    • Stir in remaining ingredients to the pot except for toppings.
    • Bring the mixture up to a boil over high heat; reduce the heat and simmer, uncovered, 9 minutes.
    • Add desired toppings and serve warm.

    Notes

    If using half ground beef (70/30% fat ratio) and half venison or lean meat, drain the meat mixture at this point. No draining necessary when using all venison or 90/10% lean meat.
    Instant Pot Instructions: Cook venison, onion and garlic salt in the Instant Pot. Stir in remaining ingredients except for toppings. ADD an additional 1 cup of broth or water. Cook on HIGH pressure for 10 minutes. Quick Release.
    Crock Pot Instructions: Cook venison, onion and garlic salt in a large skillet. Some slow cookers have the capability of browning meat right in the slow cookers. Stir in remaining ingredients except for toppings. Cook on LOW for up to 8 hours or HIGH for 2 to 3 hours.
    Substitutions: Any lean ground meat can be substituted for venison. If you don't have garlic salt, substitute 1/2 teaspoon salt and 1/4 teaspoon garlic powder.
    Make ahead meal prep tip: Cook ground meat, onion and garlic salt together and let cool completely. Freeze in a freezer Ziploc bag or vacuum seal with a FoodSaver to be used later for chili, spaghetti and Sloppy Joes.

    Nutrition

    Serving: 1cup | Calories: 307kcal | Protein: 35g
    Did you make this recipe?If you love it, share it! Tag me on Instagram @gritsandgouda using #gritsandgouda Comment below before you go!
    « Shortcut Teriyaki Chicken Tenders with Spicy Peanut Sauce
    Loaded Baked Potato Soup »

    Reader Interactions

    Comments

    1. John Finnegan

      February 17, 2022 at 4:49 pm

      5 stars
      Made this tonight..very very good..used diced tomatoes and green chilies instead of crushed tomatoes...fed 3 of us & 1 bowl left in pot

      Reply
      • gritsandgouda

        February 17, 2022 at 7:32 pm

        I love that you added a kick to it with the green chiles! The great thing about that one leftover bowl of chili? It just gets better the next day! Thank you for sharing!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME, Y’ALL!

    Hi y'all! I’m Kathleen. I love sharing my Southern shortcut recipes with you! I’m a food stylist, cookbook author, and former test kitchen director living in a charming small town in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Popular Recipes

    stack of 3 fried green tomatoes with a fourth one with bite out and propped up

    Perfect Every Time Fried Green Tomatoes How to make no-fail Southern-fried green tomatoes, the quintessential Southern side dish.

    Cookies n Cream White Chocolate Fudge cut into squares revealing the yummy crushed Oreo cookies

    Cookies 'n Cream White Chocolate Fudge Nothing difficult about this easy shortcut fudge. No candy thermometer needed!

    Candied Roasted Sweet Potatoes Roasted, then candied! A new twist on candied "yams" for your Holiday dinner.

    Best Ever One-Bowl Banana Bread Stirs together in one bowl; no mixer. Super moist. Freezes well.

    Macaroni and cheese in tan dish with scoop out

    Easy Cheesy Baked Mac and Cheese (With Shortcuts) The easiest and cheesiest homemade macaroni and cheese made with a secret ingredient.

    More Popular Recipes

    Footer

    Hi y'all! I’m Kathleen. I love sharing my Southern shortcut recipes with you! I’m a food stylist, cookbook author, and former test kitchen director living in a charming small town in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

    Copyright © 2022 Grits and Gouda · Privacy Policy