Venison Chili with Chipotle Peppers

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venison chili with chipotle peppersI’ve made a lot of venison chili recipes, and I truly love them all. But this venison chili with chipotle peppers is my favorite by far. I shared the recipe last winter with a friend who entered it in the Department of Justice’s annual chili cook off, and it won third place. Last night I made it for Rick’s monthly hunt club meeting. I made a double batch, and the guys ate almost every bite of it!

Recipe: Venison Chipotle Chili


  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 pounds ground venison, browned
  • 1 (28-ounce) can plum tomatoes with juice, chopped
  • 1 to 2 tablespoons chopped canned chipotle peppers in adobo sauce
  • Salt and pepper to taste


  1. In a large, heavy saucepan, heat oil over medium heat.
  2. Add onions, garlic, and bell peppers.
  3. Cook until tender (5 to 10 minutes).
  4. Add chili powder and cumin and cook, stirring frequently, for 2 minutes.
  5. Add the venison, tomatoes, and chipotle peppers.
  6. Heat to boiling. Add a little water if it looks thicker than you like. Decrease the heat and simmer uncovered for at least 20 minutes.
  7. Season with salt and pepper.

Quick Notes

The chipotle peppers can pack a punch, so if you’re feeding people who prefer their chili mild, then only use 1 tablespoon of them.

Cooking time (duration): 20

Number of servings (yield): 8

Meal type: dinner

Microformatting by hRecipe.

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