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 minutes mins
Cook Time18 minutes mins
Total Time20 minutes mins
Servings: 8 servings
Calories: 307kcal
Cost: 15
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.
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.
Serving: 1cup | Calories: 307kcal | Protein: 35g