Smoky Spicy Venison Chili

A bold, smoky chili layered with flame-charred poblano, crispy bacon, wild venison, and slow-simmered spices. Rich, savory heat in every spoonful.

Why You'll Love Smoky Spicy Venison Chili

This isn't your average chili. It's layered with fire-charred poblano, rendered bacon fat, and slow-simmered venison from the wilds of Maui. Deep flavor, real heat, and just enough citrus to cut through the richness-this one hits.

Tips and Tricks

• The longer it simmers, the deeper the flavor-let it ride low for up to 6 hours.
• Char the poblano directly over a gas burner for max smokiness.

Variations

• Add chopped chipotle in adobo for extra heat and smoke.
• Sub pinto beans for one of the two if preferred.

Substitutions

• Ground beef or bison works if venison isn't available.
• Use fire-roasted tomatoes for a more robust base.

Best served with

• Warm cornbread or jalapeño cheddar biscuits
• A crisp beer or smoky mezcal cocktail

How to Store Leftovers

• Cool completely, store in airtight containers for up to 5 days in the fridge or 3 months in the freezer. Reheat gently on the stove with a splash of broth.

Common Questions

Smoky Spicy Venison Chili

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A bold, smoky chili layered with flame-charred poblano, crispy bacon, wild venison, and slow-simmered spices. Rich, savory heat in every spoonful.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 6

Course: Dinner, Main Course, Meat

Cuisine: American, Wild Game

Calories: 2564

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 Poblano pepper
• 1 tablespoon Olive oil
• 1 Yellow onion diced
• 1 Green bell pepper diced
• 1 Red bell pepper diced
• 6 Garlic cloves minced
• 1 lb Ground venison
• ½ lb Smoked bacon lardons
• 2 tablespoon Chili powder
• 1 tablespoon Cumin
• 1 teaspoon Paprika
• ½ Cinnamon
• 1 ½ teaspoon Salt
• ½ teaspoon Pepper
• 3 tablespoon Tomato paste
• 1 teaspoon Worcestershire sauce
• 1 Orange juiced
• 1 Lime juiced
• 32 oz Beef stock
• 28 oz Diced tomatoes drained
• 15 oz Black beans drained and rinsed
• 15 oz Kidney beans drained and rinsed
• Kosher salt to taste

Equipment

• Dutch oven or heavy-bottomed pot
• Chefs knife
• Tongs or slotted spoon

Method

 

Char the Poblano

1. Over an open flame or under a broiler, char the poblano on all sides until blackened. Let cool, peel, remove seeds, and dice. Set aside.

Render the Bacon

1. In a large Dutch oven over medium heat, add olive oil. Once hot, add bacon lardons and cook until golden and crisp. Remove with a slotted spoon and reserve. Leave behind 2-3 Tbsp. bacon fat in the pot.

Sauté Aromatics

1. Add diced onion and both bell peppers. Cook until onions start to brown at the edges, about 5-7 minutes. Turn off heat and let sit for 2 minutes to allow natural deglazing.

Brown the Venison

1. Turn heat back to medium-high. Add venison, season with a pinch of salt, and cook until browned and no longer pink.

Add Spice & Tomato Paste

1. Lower heat to medium. Stir in garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Sauté for 1-2 minutes. Add tomato paste and cook for another minute, stirring to coat.

Deglaze & Simmer

1. Add Worcestershire sauce, orange juice, and lime juice. Scrape up any browned bits from the bottom. Stir in beef stock, diced poblano, drained tomatoes, reserved bacon, and both beans.

Cook Low & Slow

1. Bring to a boil, then reduce heat to low. Cover and simmer for at least 1 hour, or up to 6 hours for deeper flavor.

Serve

1. Ladle into bowls. Top with sour cream, sharp cheddar, scallions, jalapeños, or tortilla chips. Whatever fits the mood.

Nutrition

Calories: 2564kcalCarbohydrates: 321gProtein: 215gFat: 58gSaturated Fat: 19gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gCholesterol: 374mgSodium: 4663mgPotassium: 10212mgFiber: 100gSugar: 62gVitamin A: 12450IUVitamin C: 538mgCalcium: 934mgIron: 57mg

Notes

Storage: This chili is even better the next day, once the spices have had time to settle in. Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of stock if it's thickened up too much.

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