Gluten-Free Venison Chili

Ingredients

Shop links on this page are for chili powder, ground cumin, smoked paprika. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 2 lbs ground venison
• 3 tbsp olive oil, divided
• 1 large onion, diced
• 1 large red bell pepper, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder Shop
• 1 tbsp ground cumin Shop
• 2 tsp smoked paprika Shop
• 1 tsp dried oregano Shop
• 1/2 tsp cayenne pepper (optional) Shop
• 2 tbsp tomato paste Shop
• 1 can (28 oz) crushed tomatoes Shop
• 1 can (15 oz) kidney beans, drained and rinsed Shop
• 1 can (15 oz) black beans, drained and rinsed Shop
• 1 1/2 cups beef broth Shop
• 1 tbsp brown sugar Shop
• 1 tbsp apple cider vinegar Shop
• salt and black pepper, to taste

Instructions

1. 1 Heat 2 tbsp of the oil in a large Dutch oven over medium-high heat. Add the venison in two batches and cook, breaking it up, until browned and no longer pink, 6-8 minutes per batch. Ground venison should reach 160°F (71°C). Transfer to a bowl.
2. 2 Lower the heat to medium and add the remaining oil, onion and bell pepper. Cook until soft, about 6 minutes. Add the garlic and cook for 1 minute.
3. 3 Stir in the chili powder, cumin, smoked paprika, oregano and cayenne and cook for 1 minute, until fragrant. Stir in the tomato paste and cook for 1 minute more.
4. 4 Return the venison with its juices. Add the crushed tomatoes, kidney beans, black beans, broth and brown sugar and bring to a simmer.
5. 5 Simmer, uncovered, over low heat for 60-75 minutes, stirring every 10-15 minutes, until thick and rich. Add a splash of broth if it gets too thick.
6. 6 Stir in the vinegar and season with salt and pepper. Serve with toppings such as sliced green onions, diced avocado, chopped cilantro or diced red onion.

Tips & Notes

• Venison is very lean, so brown it in oil and don't drain the pan. The fat carries the spices and keeps the venison chili from tasting dry.
• Use a chili powder labeled gluten-free. Some blends include flour or other fillers to keep them from clumping.
• Like most chili, venison chili tastes better the next day. Cool it quickly, refrigerate it for up to 4 days and reheat it to a steady simmer.

Common questions