Black Bean and Venison Chili Recipe


Free up your freezer space with this one-pot venison recipe, the perfect comfort food for a chilly day

By: Scott & Tiffany Haugen

Scott and Tiffany Haugen, authors of Cooking Big Game, give you a venison chili recipe to keep you warm all winter long.

Serves: 5
Prep time: 20 minutes
Cook time: 35 minutes


  • 1 pound venison, ground or small cubes
  • 2 tablespoons olive oil
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons unsweetened cocoa powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon coriander
  • ½ teaspoon cinnamon
  • 1 (6-ounce) can tomato paste
  • 2 cups beef broth
  • 2 cups water
  • 2 (15-ounce) cans black beans, drained
  • Salt and pepper, to taste


1. In a heavy stew pot or Dutch oven, heat olive oil. Sauté venison, onions and garlic on medium-high heat until meat is browned.

2. Add spices and continue to brown to release and toast the spices. Add tomato paste and continue to brown 1-2 minutes.

3. Add water and broth; bring to a boil. Reduce heat to medium-low and simmer at least 20 minutes. Add black beans and simmer an additional 15 minutes.

4. Garnish with sour cream, avocado and cheddar cheese, if desired.

To cook in a slow cooker, sauté ingredients as directed. Then add meat mixture, water, broth and beans to the slow cooker. Simmer on low 1-3 hours.

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