Fast Venison Chili


  • 2 – 3 tablespoons vegetable oil
  • 2- 3 pounds ground venison
  • 1 medium onion, diced
  • 8 garlic cloves, minced
  • 2 bell peppers, roasted
  • 2 Anaheim peppers, roasted
  • 2 cups prepared salsa
  • 2 tablespoons chile powder
  • 2 teaspoons cumin
  • 2 tablespoons dried oregano flakes
  • 1 quart cooked pinto beans, drained
  • 3 – 4 tablespoons tomato paste
  • 1/4 cups fresh cilantro, chopped
  • 1 fresh lime, juice only
  • *** Salt, pepper and Tabasco to taste


  1. In a large stockpot over medium heat, heat oil and cook venison until lightly browned. Add next 4 ingredients and cook for 5 minutes. Add salsa and next 3 ingredients and simmer for 15 minutes. Add beans, 2 tablespoons of the tomato paste and cilantro. Heat to warm beans. If you want to thicken the chili, add additional tomato paste. Season with lime juice, salt, pepper and Tabasco


Notes: Once charred, place the peppers in a bag and let rest for 10 – 15 minutes before removing charred skin. Try replacing the chile powder, cumin and oregano flakes with Hi Mountain Cajun Campfire Western Seasoning – just for a little extra kick.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook




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