No-Bean Venison Chili with Ground Deer Meat

This stovetop deer chili combines ground venison, tomatoes, onion and warming spices without beans. Beef broth adds body and red wine is optional. Simmer it gently and use a thermometer to check the finished chili.

The illustrated instructions below show each step.

Heat a large pot or Dutch oven over medium heat. Add the ground venison and cook, breaking up clumps, until browned. Wash hands, utensils and surfaces after handling raw venison.

Add the minced onion and garlic. Cook, stirring, until the onion softens, about 5 minutes.

Stir in the chili powder, cumin, cayenne, oregano, salt and black pepper. The original recipe uses ¼ teaspoon cayenne; reduce it if you prefer less heat.

Stir in the diced tomatoes, tomato sauce, beef broth and optional red wine. If omitting the wine, use the other listed liquids as written.

Bring the chili to a boil, then reduce the heat and simmer for 45 minutes, stirring occasionally. Check with a food thermometer that the chili reaches at least 165°F throughout; stir before taking a reading.

Serve hot with toppings or sides of your choice. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if the surrounding temperature is above 90°F. Reheat leftovers to 165°F.

Ground venison gives the chili a lean, savory base. Tomatoes add acidity and the chili powder, cumin and cayenne bring warmth. The amount of heat depends on the chili powder blend and cayenne you use.

Use properly handled, refrigerated venison. Ground venison requires 160°F, and Penn State Extension recommends 165°F for soups, stews and leftovers. Follow local chronic wasting disease (CWD) testing guidance; do not eat meat from an animal that tests positive. Cooking or freezing does not make CWD-positive meat safe. See CDC guidance.

The recipe provides venison, tomatoes and onion without beans. Nutrition and sodium vary with portion size and the broth, tomato products and toppings selected; no verified nutrition calculation is available for this recipe. Check packaged ingredient labels if you need to avoid gluten or manage sodium.

The original recipe includes 2 tablespoons chili powder and ¼ teaspoon cayenne. Chili powder blends differ, so start with a blend you enjoy and adjust the cayenne to taste.

Try cornbread, rice, tortilla chips, or roasted vegetables. Add shredded cheese or sliced green onions if desired.

Yes. Cool and refrigerate the chili promptly in shallow containers. Use refrigerated leftovers within 3–4 days, or freeze in portions for longer storage. Reheat to 165°F. See USDA leftover guidance.

Check the labels on the broth, seasonings and any toppings. Ingredients and manufacturing practices vary; do not assume every brand is gluten-free.

This recipe is written for the stovetop. If adapting it for a slow cooker, brown the ground venison first and follow a tested slow-cooker recipe and your appliance’s instructions; this adaptation has not been tested.

For more venison ideas, see our deer hash and slow-cooker deer steak.