Venison Chili

Total Time:
1 hr 35 min
20 min
1 hr 15 min

2 quarts

  • 4 strips bacon, diced
  • 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
  • 1 cup chopped onions
  • 1 cup chopped green bell peppers
  • 2 garlic cloves crushed
  • 1 cup Cabernet Sauvignon or other dry red wine
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 (16-ounce) can chopped tomatoes
  • 1 cup beef stock
  • Salt and pepper
  • 1 cup grated Sonoma Jack cheese

In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.

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4.3 26
Good basic recipe. I liked the idea of browning the venison, then adding it back at the end, because otherwise, it could get too tough and chewy. I would double the garlic and dry spices, given the volume of meat. Make sure to taste the sauce as it cooks, and add more chili powder and cayenne pepper to give it the heat you're looking for. I like my chili with beans, so I added one can each of kidney and butter beans. My son likes some barbeque sauce to give it sweetness, so I added 1/4 cup of Sweet Baby Ray's. Also, I'm trying to use up some chipotle peppers in adobo sauce, which I froze in an ice cube I added one of those. I think a great recipe allows for individual tastes, and this one does. You can follow it verbatim, and get a great chili. Or, as I did, you can tweak it as you like, and the recipe still holds it together. Thanks Emeril! item not reviewed by moderator and published
The wine was overpowering. I did not care for the flavor of this chili-at all. It sounds good but in the end there was much to be desired. I might try again with less wine and more bacon and chili POWder. item not reviewed by moderator and published
Okay, from a paleo perspective, this was fabulous. No legumes, no grains, and if you're a strict paleo person, forget the cheese. We skipped the cayenne and the coriander and added more chili powder. We also doubled the broth that we added. Oh, and we didn't waste the bacon--we chopped it up nicely and put it into the mixture. Careful not to overcook the venison so that it doesn't get chewy. But I think you could use ground beef or turkey just as easily. I am not a strict paleo person, so I used a dollop of daisy--which was super yummy. I will use this recipe again. item not reviewed by moderator and published
I didn't think this recipe was good. :( It didn't taste like chili at all. I had to triple the amount of chili powder, double the amount of cumin and add quite a bit of salt and I still don't think it tastes all that great. I did use ground venison, could that have anything to do with it? But I see that others did as well. Any suggestions to make it better? item not reviewed by moderator and published
Used 'Chili grind' deer meat instead of chunks. Yum! item not reviewed by moderator and published
I give it a 4/5 stars. If your venison was chewy, you cooked it too long (seems like the biggest gripe below Take the bacon out and sear the venison meat, then remove. I prefer my wife's chili recipe and will use the venison preparation for hers. item not reviewed by moderator and published
I added cilantro, black beans, and corn to this to give it something more. I also used ground venison. Turned out great. Good venison chili recipe item not reviewed by moderator and published
A neighbor gave me 2 pounds of ground venison. So I thought to follow Emeril's recipe because I have never been steered wrong with him! I used turkey bacon (since that's all I have ever have on hand. I used 2 onions. And everything else was right on according to the recipe. And per someone else's suggestion, I added a can of drained black beans. I loved the heat in this dish. What a great balance of flavors. Can't wait to make this again. item not reviewed by moderator and published
Made this,exacly as the recipe calls for.I don't know what happened,the flavor was good,however the meat was very chewy,should we cook the meat longer? item not reviewed by moderator and published
My dogs want to know what I'm gonna do with the Bacon I set aside after the first step! Delicious recipe by the way! item not reviewed by moderator and published