September Venison Chili: Making Room for the Next Season

Created by: Ryan Reading, Fall Obsession Pro Staff

By the time September rolls around, most hunters are in transition mode. The long summer grind is fading, opener is on the horizon, and what’s left in the freezer from last fall needs to be put to work. Ground venison often lingers the longest, and there’s no better way to honor it than by transforming it into a pot of chili with real backbone.

Venison chili hits all the right notes for early fall. It’s hearty enough for a cool night but still easy to throw together for a weekend gathering, a tailgate, or a camp meal. The peppers bring smoke and heat, the beer deepens the broth, and the spices sharpen the flavor of the meat without drowning it out. This is the kind of chili that feeds a crew and clears the way for what’s coming next season.

Venison Chili Recipe

Ingredients:

  • 2 lbs ground venison

  • 2 tbsp olive oil (or bacon grease for extra flavor)

  • 1 large onion, diced

  • 3 garlic cloves, minced

  • 2 fire-roasted bell peppers, diced (red and green recommended)

  • 2 jalapeños, seeded and diced (adjust heat as desired)

  • 1 6oz can tomato paste

  • ½ cup dark beer (porter, stout, or amber ale works well)

  • 2 cans (15 oz each) crushed tomatoes

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 cup sweet corn (fresh or frozen)

  • 3 tbsp chili powder

  • 1 tbsp smoked paprika

  • 1 tbsp ground cumin

  • ½ tsp ground cinnamon

  • 2 tsp salt (plus more to taste)

  • 1 tsp cracked black pepper

Toppings (optional but highly recommended):

  • Shredded sharp cheddar cheese or peperjack

  • Sour cream

  • Fresh cilantro

  • Hot sauce

  • Crackers

Instructions:

  1. Heat a large Dutch oven or heavy pot over medium-high heat. Add oil, then crumble in the ground venison. Season with salt and pepper. Cook until well browned, about 8–10 minutes.

  2. Add onion and garlic; sauté until softened and fragrant, about 3 minutes.

  3. Stir in the diced bell peppers, jalapeños, and tomato paste. Cook another 5 minutes, letting the tomato paste darken slightly.

  4. Deglaze the pot with dark beer, scraping up any browned bits from the bottom.

  5. Stir in crushed tomatoes, kidney beans, black beans, and corn. Mix well.

  6. Add chili powder, smoked paprika, cumin, cinnamon, and adjust salt/pepper to taste.

  7. Reduce heat to low, cover partially, and let the chili simmer for at least 1 hour, stirring occasionally. The longer it cooks, the richer the flavor.

  8. Serve hot with your favorite toppings and sides like cornbread or tortilla chips.

Samuel ThrashVension, Deer Hunting