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Easy Family-Friendly Venison Chili with Dark Beer

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A rich, savory venison chili made with dark beer, perfect for family dinners. This recipe balances deep flavor with mild heat, pleasing both picky eaters and adventurous palates.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 pounds ground venison
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional)
  • 1 bottle (12 ounces) dark beer (such as Guinness or Negra Modelo)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 cup beef broth
  • Shredded cheddar cheese (for topping)
  • Sour cream (for topping)
  • Fresh cilantro, chopped (for topping)
  • Green onions, sliced (for topping)
  • Pickled jalapeños (for topping, optional)
  • Cornbread or tortilla chips (for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat until shimmering.
  2. Add the diced onion and cook, stirring occasionally, for 5-7 minutes until soft and translucent.
  3. Add the minced garlic and cook for 30-60 seconds until fragrant.
  4. Add the ground venison, breaking it up with a wooden spoon. Cook for 6-8 minutes until no longer pink. Season with salt and pepper.
  5. Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne (if using) over the meat. Stir and cook for 1-2 minutes to toast the spices.
  6. Pour in the dark beer and scrape the bottom of the pot to deglaze. Let simmer for 2-3 minutes.
  7. Stir in the diced tomatoes (with juices), tomato sauce, and tomato paste until well combined.
  8. Add the beef broth and drained kidney beans and pinto beans. Stir to combine.
  9. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally. Taste and adjust salt and spices as needed.
  10. Turn off the heat and let the chili rest for 5-10 minutes. Serve hot with desired toppings.

Notes

For a milder chili, omit the cayenne pepper. If venison is very lean, add a tablespoon of butter when browning. The chili tastes even better the next day. To thicken, simmer uncovered or mash some beans against the pot.

Nutrition

Keywords: venison chili, dark beer chili, family-friendly chili, easy chili recipe, ground venison recipe

Find it online: https://breezybake.com/easy-family-friendly-venison-chili-with-dark-beer/