Venison Chili Mac

Delicious venison chili mac in 30 minutes? That’s what we call a weeknight win!

The CASTLECREEK Enameled Cast Iron 6.5-liter Dutch Oven works perfect for this recipe. It features an enamel coating that eliminates the need to season the cast iron and makes clean-up fast and easy!


  • 3 tbs olive oil
  • 1 lb ground venison
  • 1 tsp salt
  • 1 tsp pepper
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 2-3 cloves garlic, minced
  • 1 28-oz can diced tomatoes
  • 1 6-oz can tomato paste
  • 1 15-oz can black beans
  • 1 8-oz beef stock
  • 1 jalapeño, diced
  • 3 tsp mustard
  • 1 tsp paprika
  • 1 lb ( 16z oz box) cooked noodles
  • 8-oz white cheddar cheese
  • 8 oz sharp cheddar cheese
  • Sour cream and green onions for topping


  • Cook pasta according to package instructions and set aside. Drizzle olive oil over noodles to prevent sticking.
  • Add olive oil to a Dutch oven on medium heat. Add ground venison, salt, and pepper. Cook until browned.
  • Add chopped onion and pepper and cook until the peppers are soft and the onions are translucent.
  • Add minced garlic to Dutch oven, and cook until fragrant.
  • Add diced tomatoes, tomato paste, black beans, and beef stock to Dutch oven – cover and simmer for 20 minutes.
  • Add diced jalapeño, mustard, paprika to simmering chili. Stir well.
  • Add cooked noodles to chili. Combine.
  • Add both cheeses and stir until cheese is fully melted.
  • Serve immediately – top with extra cheese, sour cream, green onions, and or anything you choose!

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3 Responses to “Venison Chili Mac”

  1. bruce burgess

    i tried ur recipe . the bowl was empty at end of our get together!! good stuff!!

  2. Gary Neil Bills Sr

    Sounds good, can’t wait to try it out.