My Tasty Tasty Venison & Pork Chili

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

My husband loves venison chili. We hope that you will enjoy this spicy dish, which can be made hotter or milder, by adding or decreasing the amount of chili powder and peppers. When cooking with venison, I always add ground pork or bacon because venison is very lean and can dry out easily. For the best tasting chili remove from heat, let the chili cool completely, then cover and refrigerate it until the next day.

Ingredients Nutrition


  1. In a large pan saute the onions and garlic in oil and butter until they are limp and golden.
  2. Next add the ground venison & pork, stirring until well browned.
  3. Then add the rest of the ingredients except for the beans and cook on high for 5 minutes making sure to stir constantly at this stage.
  4. Lower heat, cover and simmer for 30 minutes.
  5. Add the drained kidney beans and stir to blend the flavors together.
  6. Place the chili in a slow cooker on low and cook for 2 - 3 hours.
  7. Cook until the chili is thickened and rich in flavor.
  8. Remember to taste your chili as it’s cooking to see if you need to adjust your seasonings.
  9. Adjust the spices accordingly and add more liquid if the mixture gets too dry.
  10. Top with a mixture of shredded cheddar & Monterey jack cheese & thinly sliced green onions.
Most Helpful

I really shouldn't be rating this recipe...I didn't have venison...but I did have that is what I is very similar to my Cu's I knew we would enjoy it...can't wait for the left overs...made for..."For Your Consideration" tag game...=)

teresas January 13, 2015

My husband and I LOVE this chili recipe. And the venison and pork mixture is perfect for chili! I will never go back to the chili mix packets again. Yum!

ajmilliman November 16, 2014

Tasty, tasty indeed! Well worth the time to measure out the 28 different ingredients. I agree that it is best to make the chili, then let sit overnight in the refrigerator for the deep flavors to develop. (A bonus is that the fat rises to the top so you can literally take it off and throw it out.)

FLKeysJen December 29, 2012