This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
This venison chili is made with ground deer meat, peppers, tomatoes, beans and beer. Make it with an Instant Pot, slow cooker or stovetop!
Recently, some friends gifted us some ground venison.
Thanks, friends!
They told us how much they love venison chili, which sounded to me like a perfect setting for this type of meat. And immediately, my favorite beer chili sprang to mind.
Using that recipe as a base, I concocted this venison chili, not forgetting to include the beer and also the great standby ingredients peppers, tomatoes, and beans.
What Does Venison Taste Like?
You may have heard it before: venison can sometimes have a gamey flavor.
It’s true. Deer meat can be strong-tasting, especially if not processed correctly.
Even if you’re a little hesitant about trying it, the helpful thing about this recipe is that the seasoning and acidity in the chili will help balance the flavors!
The texture of venison is lean and firm. If you need to swap in another meat, ground turkey would work well.
What Kind of Beer Should I Use?
A stout (such as Guinness) or a pale ale are delicious in this venison chili.
I’m a fan of the pale ale that Sierra Nevada makes.
Can This Venison Chili be Gluten Free?
Yes!
The only source of gluten in this recipe is beer. To make this chili gluten-free, use your favorite gluten-free beer.
If you end up skipping the beer entirely, just use water or broth to make up the difference in volume.
Is This Venison Chili Spicy?
There are two jalapeño peppers in this chili, so, yes, the finished product is on the spicy side.
If you prefer a milder flavor, swap in extra bell pepper or a poblano pepper.
How Can I Make This Over a Campfire?
There’s nothing cozier than making some campfire chili on a cool evening outdoors.
The only thing that differs from the indoor version is the equipment. I recommend a cast-iron Dutch oven and a portable campfire grate (unless your campfire ring already has a grate in place).
Follow the stovetop directions in the recipe card, but since a campfire is bigger and hotter than a stove, take extra care to be safe.
Long-handled metal utensils will let you stir from a distance, and an oven mitt or thick kitchen towels are essential for handling the pot.
If you’re doing some outdoor cooking away from home, don’t forget to bring a can opener, cutting board, knife, and cooler for the venison and cheese.
Some of my favorite campfire cooking ideas have come from The New Camp Cookbook by Linda Ly. Check out her book or blog if you’re looking for more outdoor recipes!
How To Make Venison Chili with Beer
If you are using your Instant Pot to make this venison chili, start by adding oil to the pot and pressing ‘sauté.’ Adjust the temperature to ‘normal.’
Next, add onions, ground venison, smoked paprika, chili powder, and salt to the Instant Pot.
Let these ingredients cook for a few minutes, until the onions have softened and the meat is starting to brown.
Add the peppers and cook for a few more minutes, until they too start to soften.
Next, slowly pour in the beer. Use your wooden spoon to scrape up any bits of onion, pepper, or meat that have stuck to the bottom of the pot.
Add the tomatoes, and bring to a simmer.
Press ‘cancel’ on your Instant Pot, and then set it to pressure cook (or ‘manual’ on some models) at high pressure for 20 minutes.
It may take five or six minutes for the Instant Pot to come to the appropriate pressure. After it does, it will start counting down the cook time.
When the chili is finished cooking, do a quick-release of the pressure. (I use a long-handled wooden spoon to turn the valve.)
Finally, add the beans, and simmer the chili for five more minutes.
You’re finished! Serve while hot, along with corn chips, cornbread, or shredded cheese!
The steps for making this chili on the stovetop are virtually the same. See the recipe card for specific directions, or for notes on using a slow cooker!
Venison Chili with Beer
Yes
4 Days (Fridge), 3 Months (Freezer)
Ingredients
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 1 pound ground venison If frozen, thaw before using. Optionally, swap ground turkey
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 bell pepper (green or sweet) Or 3 mini sweet peppers
- 2 jalapeños, seeds + membrane removed, diced Omit for a less spicy chili
- 12 ounces stout beer (1 bottle) Or use a Pale Ale. Use a gluten-free beer if needed
- 28 ounce can crushed tomatoes
- 15 ounce can kidney beans, drained + rinsed
- 15 ounce can black or pinto beans, drained + rinsed
- corn chips or cornbread, to serve (optional)
- shredded cheese, to serve (optional)
Instructions
Instant Pot Version:
- Add oil to the Instant Pot. Press the sauté button. Press the adjustable temperature setting until it reads normal.Add the onions, venison and spices. Cook until the onions soften and the meat begins to brown.
- Add the peppers and cook 2 to 3 more minutes, until the peppers soften and the spices are fragrant.
- Slowly pour in the beer, using a wooden spoon to help scrape up any bits that have stuck to the bottom of the pot.
- Add the crushed tomatoes, and bring to a simmer. Press the cancel button. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 20 minutes.The Instant Pot will take about 5-6 minutes to come to pressure, depending on how hot the liquid is, and then will start counting down the cook time.The Instant Pot will beep to let you know the cook time has finished.Carefully quick-release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.
- Add the beans, and simmer 5 more minutes. Serve hot with corn chips, cornbread and/or shredded cheese (if desired).
Stovetop Version:
- Heat olive oil in a large pot over medium-high heat.Add the onions, venison and spices. Cook until the onions soften and the meat begins to brown.Add the peppers and cook 2 to 3 more minutes, until the peppers soften and the spices are fragrant.
- Slowly pour the beer into the pot, using a wooden spoon to help scrape up any bits that have stuck to the bottom of the pot.Add the crushed tomatoes, and bring to a simmer. Simmer covered on low heat for about 30 minutes. The long simmer will help improve the texture of the meat.
- Add the beans, and simmer 5 more minutes. Serve hot with corn chips, cornbread and/or shredded cheese (if desired).
Leave a Comment: