Venison Burger and Steak Chili

Made  times
Jennifer Mills 0

"This is our home made deer chili recipe. We eat venison whenever possible as it is healthier than beef. This is a great chili to serve at parties and to get friends that think they don't like venison to try it out. They will be greatly surprised! Enjoy!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h 15 m servings 482 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 44.7 g
  • 89%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1515 mg
  • 61%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Cook sausage in a large skillet over medium-high heat until crumbled and browned; place into a large Dutch oven. Sear venison cubes until well browned; add to sausage. Add ground venison, and cook until crumbly and no longer pink; place into Dutch oven.
  2. Heat olive oil in the skillet over medium-high heat. Stir in the mushrooms, and cook until soft, about 2 minutes. Stir in onion and garlic, cook until the onion is translucent, about 2 minutes. Add the green and red peppers, red chile pepper, and jalapeno; cook until softened, then add to Dutch oven.
  3. Stir in tomato paste, tomato sauce, black beans, diced tomatoes, and water. Season with chili powder, paprika, cayenne, and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the venison pieces are tender, about 2 hours.
  4. Season to taste with salt and pepper, and stir in parsley before serving. To serve, sprinkle with shredded Cheddar cheese.


  1. 8 Ratings

Most helpful positive review

I added some BBQ sauce, and took first place in a local chili cook off with this recipe three years ago. Very good.

Most helpful critical review

I added lots of barbeque sauce to give it more flavor.

Most helpful
Most positive
Least positive

I added some BBQ sauce, and took first place in a local chili cook off with this recipe three years ago. Very good.

The original recipe was much spicier. Allrecipes changed my original recipe. I used baby portabella mushrooms, more chili powder, more paprika, more garlic, and sweet italian sausage. I also did...

I used caribou burger w/venison steak. The entire group liked it....

The recipe was good but I thought it needed more spice. I added several tablespoons of Tabasco Chipolte sauce. I also added canned and rinsed red kidney and white navy beans. I thought it turne...

I like mine with hot italian sausage , gives a bit more kick .

Didn't have any Italian sausage, so spiced up some breakfast sausage w/ no problems. Also added another pound of ground venison; it was a little too saucy. Made for a friend watching her diet an...

I added lots of barbeque sauce to give it more flavor.

Other stories that may interest you