Venison Chili Recipe

When recipe developer Kristen Carli brought us this venison chili, we automatically assumed that the word venison referred to deer. That is after all, what some people mean when they say venison (via Grassland Beef). However, venison actually comes from the Latin word meaning "to hunt," and it can refer to meat from any number of game mammals, including reindeer, elk, and of course deer. Carli's venison chili calls specifically for elk meat, as it turns out. And once we did a little investigating and saw how lean and healthy elk meat is according to Montana Elk, it made perfect sense that Carli, who is also a registered dietitian at Camelback Nutrition & Wellness, would be cooking with elk meat. 

"It's leaner than beef," and overall a healthier option, Carli explains. In addition, Carli also likes to add beans to her chili, "to increase the fiber content, which helps to keep you full." Also, it makes the perfect foundation for guacamole, not to mention sour cream and shredded cheese. That said, Carli does point out that these last two will up the dish's fat content. As far as elk meat, if you're wondering whether you'll have to hunt your own elk for this venison chili, the answer is no. "You usually can find [it] at a local farmer's market or meat supply store," Carli advises.

First of all, Carli's recipe for venison chili calls for venison in the form of elk meat. In addition, you'll need the following ingredients, many of which you may already have in your kitchen: olive oil, a yellow onion, salt, pepper, pinto beans, black beans, corn, fire-roasted tomatoes, and tomato sauce. If you love topping your chili with goodies like guacamole, sour cream, and Mexican cheese as much as we do, then you'll want to have these optional ingredients on hand as well. 

To imbue this venison chili with the depth of flavor that it deserves, Carli starts by sautéing both the elk meat and the onions in the same pan. This helps the flavors instantly begin marrying for a deeper, richer taste. Here's how to get this done: In a large skillet, heat the olive oil over medium heat and when shimmering, add the venison and the onions. Cook for around 8 minutes until the meat is no longer pink in the middle. While cooking, break the meat up with the back of a wooden spoon. Be sure to season it with salt and pepper.

So, now we come to the part where this venison chili really comes together, and it's as easy as opening a mere five cans — pinto beans, black beans, corn kernels, fire-roasted tomatoes, and tomato sauce. In the case of everything but the beans, simply empty the contents into the skillet with the meat and onions. As for the beans, you'll want to rinse and drain them before adding them to the skillet. 

After adding the pinto beans, black beans, corn kernels, fire-roasted tomatoes, and tomato sauce, be sure to stir your chili thoroughly. Then, turn up the heat, and bring the entire mixture to a boil. At this point, lower the heat to allow the chili to come to a simmer. Cover the skillet and allow the dish to simmer for 30 minutes. Serve the chili with your choice of toppings, including guacamole, sour cream, and shredded Mexican cheese.