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Cozy Dutch Oven Venison Chili with Beans – Best Easy One-Pot Recipe

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A hearty and flavorful venison chili made in a Dutch oven, featuring a rich, smoky depth from chipotle peppers and a perfect blend of spices. This one-pot meal is ideal for cold days, game day gatherings, or cozy nights in.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 2 pounds ground venison
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 jalapeños, seeded and minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 2 cups beef broth (or venison broth)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 tablespoon chipotle peppers in adobo sauce, minced
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, crushed tortilla chips, lime wedges

Instructions

  1. Prep your ingredients (10 minutes): Dice the onion, bell pepper, and jalapeños. Mince the garlic. Drain and rinse the beans. Measure out your spices into a small bowl.
  2. Brown the venison (15 minutes): Heat your Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Once it shimmers, add half the venison in a single layer. Let it cook undisturbed for 3-4 minutes until a deep brown crust forms, then break it apart and cook for another 2 minutes. Transfer to a plate. Repeat with the remaining oil and venison.
  3. Sauté the aromatics (8 minutes): Reduce heat to medium. Add the diced onion and cook for 4-5 minutes, scraping up browned bits. Add the garlic, bell pepper, and jalapeños, and cook for another 2-3 minutes until fragrant.
  4. Toast the spices (1 minute): Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir constantly for 30-60 seconds until fragrant.
  5. Add the liquids and chipotle (5 minutes): Pour in fire-roasted tomatoes, tomato sauce, and beef broth. Add minced chipotle peppers. Stir and scrape the bottom of the pot. Bring to a simmer.
  6. Return the meat and simmer (45-60 minutes): Add the browned venison back to the pot along with any juices. Stir, reduce heat to low, cover, and simmer gently for 45 minutes, stirring every 15 minutes.
  7. Add the beans (5 minutes before serving): Stir in the drained kidney beans and pinto beans. Simmer uncovered for 5-10 minutes to heat through. Taste and adjust seasoning.
  8. Rest and serve (5 minutes): Remove from heat and let rest for 5 minutes. Ladle into bowls and top with desired garnishes.

Notes

For best results, brown the venison in batches to develop a deep crust. Toast the spices in the hot oil to enhance their flavor. Add beans at the end to prevent them from becoming mushy. Chili tastes even better the next day. To reduce gamey taste, soak venison in milk or buttermilk for 2 hours before cooking.

Nutrition

Keywords: venison chili, Dutch oven chili, one-pot chili, game day chili, cozy chili, venison recipe, chili with beans

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