Venison Mole Chili

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It’s venison chili season! This weekend I made some mole sauce, and thought it would make a nice chili. It did. Here is my deer chili recipe…enjoy!

Venison Chili Mole

Recipe: Venison Chili Mole

Summary: deer chili recipe with Mexican mole sauce


  • 2 pounds ground venison
  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 28 oz can diced tomatoes, drained
  • 1 14 oz can black beans, drained and rinsed
  • 1 tsp kosher salt
  • 1 ½ cups mole sauce


  1. In a medium sauté pan, brown the venison. Drain any grease and set aside.
  2. Heat the oil in a large stock pan. Add the onion, and sauté until tender.
  3. Add the peppers and continue to sauté until tender.
  4. Add the tomatoes, beans, salt, and mole sauce and mix thoroughly.
  5. Bring mixture to a light boil, reduce heat to low and simmer for ½ to 2 hours, depending on how much time you have.
  6. Serve with sour cream, grated cheddar cheese, and chips.

Cooking time (duration): 20 minutes

Number of servings (yield): 8

Meal type: dinner

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