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Cozy Venison Chili with Smoked Paprika

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A simple, 5-ingredient venison chili that uses smoked paprika to mask gamey flavors and create a deep, smoky, comforting meal perfect for cold nights.

Ingredients

Scale
  • 1 lb ground venison
  • 2 tbsp smoked paprika
  • 1 can (14 oz) crushed tomatoes
  • 1 can (15 oz) red kidney beans, rinsed
  • 1 medium onion, diced
  • 1 cup vegetable or beef broth
  • 2 cloves garlic, minced
  • 1 tbsp oil (olive or avocado)

Instructions

  1. Dice the onion and mince the garlic. Thaw venison if frozen. Rinse kidney beans and measure other ingredients.
  2. Heat oil in a large heavy-bottomed pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
  4. Add ground venison, breaking it up with a spoon. Cook for 5-7 minutes until no longer pink and browned bits form at the bottom.
  5. Sprinkle smoked paprika over the meat and stir for 30-60 seconds to bloom the spices.
  6. Add crushed tomatoes, rinsed kidney beans, and broth. Stir to scrape up browned bits from the bottom.
  7. Bring to a boil, then reduce heat to low. Cover slightly ajar and simmer for 20-25 minutes, stirring occasionally.
  8. Season with salt and pepper to taste. Serve hot with desired toppings.

Notes

Venison is very lean, so do not overcook during the browning step. Ensure you deglaze the pot to incorporate the fond (browned bits) for maximum flavor. The chili tastes better the next day as flavors meld. If using a slow cooker, brown meat first then cook on low for 6-8 hours.

Nutrition

Keywords: venison chili, smoked paprika, ground venison recipe, easy chili, winter comfort food, gluten-free chili, lean protein dinner

Find it online: https://lirafood.com/cozy-venison-chili-with-smoked-paprika-5-ingredient-easy-dinner/