MeatEater’s Best Venison Chili Recipes

Maggie Hudlow Dec 13, 2024

MeatEater founder Steven Rinella once said: “I’d be willing to bet that more pounds of ground venison go into making chili than any other single wild game recipe.” And we’re not willing to bet against him.

Chili is the OG one-pot meal. It doesn’t take too much effort to pull together, it’s nourishing, and it always hits the spot. If you’re making some ahead of time and freezing it for hunting camp, cooking up a big batch for family and friends, or just looking for a quick and easy weeknight meal, chili will, without a doubt, be there for you.

Whether you're on the beans-in or beans-out side of the great chili debate, there’s a recipe here to fit your tastes. Whip up a batch of cornbread, top it off with your favorite fixings, or eat it straight out of a foil packet.

Hunting seasons are winding down, and the weather is getting colder. The time is ripe to enjoy all that hard work turned into ground meat with some of our very favorite venison chili recipes.

The Winning Recipe from MeatEater's Chili Cook-Off

"I think there are two things that make this chili unique. The first is that I use hot Italian sausage instead of plain burger. By using sausage in your chili, you’re getting a head start on the flavor-making process. The second thing that makes this recipe different is the can of maple baked beans."

Spencer Neuharth

Cocoa Venison Chili

"Wild game meat and cocoa chili is one of those dishes that’s great to reheat in a Dutch oven suspended over a fire pit. Whenever I serve this, people say, ‘Oh my God, that’s amazing.’ I think you’ll agree."

Steven Rinella

Smoked Venison Chili

"The secret to making award-winning chili is knowing how to layer spices and concentrate flavors. This recipe relies on good seasoning, smoke, and time. I like to use coarse-ground venison for texture and the MeatEater Sabertooth Slayer Coffee Chili Rub for complexity and richness."

Danielle Prewett

Bourbon Venison Chili

"In true Cajun fashion, a portion of what we drink typically ends up in the pot. But in this particular recipe, bourbon is much more than an afterthought. The warm spices, vanilla, and oak give this chili a new flavor for your palate to process while still tasting like something momma would make."

Chef Jean-Paul Bourgeois

Pumpkin Spiced Venison Chili

"Lattes aside, the unofficial flavor of fall lends itself nicely to a wild game chili. The savory pumpkin puree adds a substantial body to this classic MeatEater’s dish, while the mild undertones of cinnamon, cloves, brown sugar, and cocoa round it out in a familiar yet unexpected way."

Steven Rinella

Venison Chorizo Chili

"Instead of beans, this recipe calls for something so much more flavorful: chorizo. One thing I like about this dish is the variety in texture that you can achieve using a mix of cubed and ground meat. The hunks of venison slowly cook until tender, while the loose chorizo lends hints of annatto with every bite."

Danielle Prewett

Venison Cincinnati Chili

"In Southern chilis, you don’t often come across allspice, cloves, and chocolate as ingredients. And although the tomato-and-chili-powder bases are the same, Cincinnati chili is just flat-out bolder and spicier. Now, here’s my confession: I actually like it better than traditional chili."

Justin Townsend

Venison Chili Mac and Cheese

"Chili mac is a Midwestern staple and the ultimate comfort food. This recipe is the result of combining two of the best side dishes ever invented: chili and mac n' cheese. What's not to like? You can use any version of chili that you'd like for this recipe. If you prefer a darker, spicier version, give the chili from my frito pie recipe a shot."

Lukas Leaf

Venison Frito Pie

"Taco-in-a-bag. Frito boat. Walking taco. Just plain awesome—doesn’t matter what you call it because it’s so damn good. Frito pie is great anywhere on any occasion. The variations are endless. It’s family-friendly and straight up fun to eat. Really want to kick it up a notch? Start with the chili cheese flavor Fritos. You won’t regret it."

Lukas Leaf

Venison Hobo Chili

"This venison chili recipe is a spin on the traditional meat-and-potato aluminum foil packet that every outdoorsperson has cooked in the coals at some point. It’s the perfect dish to share around a campfire at deer camp. The beauty of this recipe is its simplicity. You simply stack hot coals on top of the foil packets and let the embers do the cooking for you."

Danielle Prewett

Note: Any ground or cubed wild game could work in these recipes. Your only limitation is your own imagination and what’s in your freezer.