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.
Servings: 8 servings
Calories: 1cup
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
- ¾ teaspoon garlic salt
- 2 tablespoons chili powder
- 1 teaspoon paprika
- ½ 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) ⅛ 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 ½ teaspoon salt and ¼ 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.
