Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 2 2026
Venison - Ground Venison Chili
Image From heygrillhey.com
2 pounds ground venison
1 Tablespoon butter
1 yellow onion diced
1 red bell pepper seeded and diced
4 cloves garlic minced
4 cups beef stock
2 15.5 ounce cans kidney beans drained and rinsed
1 6 ounce can tomato paste
1 15 ounce can tomato sauce
1 15 ounce can diced tomatoes
1 teaspoon Worcestershire sauce
1/4 cup Homemade Chili Seasoning or Fiesta Rub
2 Tablespoons brown sugar
Optional Toppings
sour cream
medium cheddar cheese shredded
green onions diced
Brown the venison. Preheat the butter in a large, heavy-bottomed pan over medium heat on your smoker, or stovetop. Add the ground venison and cook, breaking up into smaller pieces. Cook 4-5 minutes until all the venison is browned.
Add the aromatics. Stir in the onion and diced bell pepper. Cook, stirring often, for 4-5 minutes until softened and fragrant. Add the minced garlic and cook for 1-2 more minutes.
Add the wet ingredients. Pour the beef stock into the pan. Be sure to scrape the bottom of pan with the flat edge of your wooden spatula to catch any venison that might be stuck. Stir in the kidney beans, tomato paste, tomato sauce, diced tomatoes. and Worcestershire sauce.
Add the dry ingredients. Add in the Homemade Chili Seasoning and the brown sugar. Give everything a good stir, then cover with the lid.
Let it simmer. Reduce the heat to low, then simmer for 30-45 minutes, stirring every 4-5 minutes to prevent burning.
Serve and enjoy. Top the chili with your favorite mix-ins, serve and enjoy.