Venison Chili - Small Batch

Prep Time
Cook Time
3h 20m
Ready In

"The original recipe served 16, and came from a friend on the Mississippi Gulf Coast, that she apparently got from friends in the Louisiana Bayou. I've made it smaller and made a few adjustments to it, with excellent results. If you are of the "no beans in chili" school, you can leave out the pintos and add another pound of ground venison. I was always taught you only add beans to chili if you don't have or can't afford enough meat, which is usually the case at my house."

Original recipe yields 6 servings


  • Serving Size: 1 (304.9 g)
  • Calories 310.6
  • Total Fat - 17.6 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 74.1 mg
  • Sodium - 143.8 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 4.7 g
  • Sugars - 7.7 g
  • Protein - 23.9 g
  • Calcium - 70.6 mg
  • Iron - 4.1 mg
  • Vitamin C - 33.2 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a large pot over medium heat; add venison, onion and garlic and saute, stirring frequently, 10 minutes (make sure venison breaks up into small pieces).

Step 2

Add chili seasoning through cocoa powder and cook, stirring frequently, 5 minutes.

Step 3

Stir in tomato juice and garlic pepper sauce, reduce heat to low, cover and simmer 90 minutes, stirring occasionally.

Step 4

Stir in mushrooms, beans and green pepper; cover and simmer, stirring occasionally, 1 hour.

Step 5

Add sugar to taste, 1 teaspoon at a time; cover and simmer, stirring occasionally, 30 minutes.

Step 6

If you would like thinner chili, add more tomato juice to desired consistency.

Tips & Variations

No special items needed.