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Best Easy Venison Chili with Dark Beer Recipe

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This quick and easy venison chili with dark beer comes together in under an hour, delivering deep, smoky flavor that tastes like it simmered all day. Perfect for weeknights or winning chili cook-offs.

Ingredients

Scale
  • 1 lb ground venison
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bottle (12 oz) dark beer (stout or porter, e.g., Guinness)
  • 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon brown sugar (optional)
  • 1 cup beef broth
  • Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced jalapeños, diced avocado

Instructions

  1. Brown the venison: Heat olive oil in a Dutch oven over medium-high heat. Add ground venison and cook, breaking it apart, until browned all over (5-7 minutes). Transfer to a plate and set aside.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion and cook until soft and translucent (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  3. Deglaze with beer: Pour in dark beer, scraping the bottom of the pot to release browned bits. Simmer for 2 minutes.
  4. Add tomatoes and seasonings: Stir in diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, oregano, salt, pepper, and brown sugar (if using). Mix well.
  5. Return meat and add beans: Add browned venison back to the pot along with drained kidney beans and pinto beans. Stir gently.
  6. Simmer: Pour in beef broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally.
  7. Taste and adjust: Adjust seasonings as needed (add salt, heat, etc.).
  8. Rest and serve: Remove from heat and let rest for 5 minutes. Ladle into bowls and top with desired garnishes.

Notes

For best results, use a malty dark beer like a stout or porter; avoid hoppy IPAs. If venison is too lean, add a tablespoon of butter when browning. Chili tastes even better the next day. To thicken, mash some beans against the pot or use a cornstarch slurry.

Nutrition

Keywords: venison chili, dark beer chili, easy chili recipe, game meat chili, quick chili, weeknight chili

Find it online: https://perkypan.com/best-easy-venison-chili-with-dark-beer-recipe/