Monday, January 26, 2015

30 Minute Venison Chili

I know what you're probably thinking, "Homemade chili in only 30 minutes? Yea, right!" But I promise, that's all it takes. You see, there's a secret ingredient that brings it all together, and makes it taste like it's been cooking all day. This quick and hearty chili is perfect for those nights when you're in a rush. And since chili just gets better with time, even the leftovers taste amazing!    

 Printable Recipe 
  • 2 lbs Ground Deer Meat
  • 1 Yellow Onion, diced
  • 2 - 4 Jalapenos, diced (depending on your heat preference)
  • 1 tsp Garlic, minced
  • 2 (15.5 oz) cans Chili flavored Beans
  • 3 (14.5 oz) cans Diced Tomatoes
  • 1 (15 oz) can Manwich
  • 2 packets Chili Seasoning (just pick your favorite)
  • 1 tsp Crushed Red Pepper
  • Worcestershire Sauce
  • Garlic Salt
  • Salt 
  • Black Pepper
  • Shredded Cheddar Cheese (for topping)


In a heavy bottomed pot (I used cast iron), brown the ground deer meat over medium-high heat. (Deer meat is a very lean meat that is perfect for making chili. But, if you don't have any, you can use ground round instead.) Add a good splash of Worcestershire sauce, and season with Garlic salt, regular salt, and black pepper as it cooks. Be sure to break up the meat while you're browning it. 

When the meat is almost cooked through, add the diced onion and jalapeno. (The meat is very lean and will only produce a minimal amount of grease, so there is no need to drain it.) Stir and continue to cook until the meat is finished, and the onion and jalapeno has softened. Add the minced garlic and cook for just a minute longer.

Add in the undrained cans of beans, tomatoes, and Manwich. (I know the Manwich sounds odd, but just go with me on this one. It really enhances the flavor of the chili, and is an essential part of this dish.) Stir in the chili seasoning packets and crushed red pepper. Reduce heat to low and simmer for another 15-20 minutes, stirring occasionally. (If you prefer to let it simmer longer, it's not a problem. Like I said earlier, the longer it sits, the better it gets.) Taste it, and add additional seasoning as needed.

Serves 6 - 8

Top individual servings with a little bit of shredded cheddar cheese and...




  1. Yummy! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  2. I can see why you'd use Manwich. Mostly it's just a slightly spicy tomato sauce. I hadn't thought of using it, though. Good tip.

    We have jars of home-canned venison - that, too, makes a 30 minute stew or chili.

    1. You're absolutely right. The Manwich also gives it that slow cooked bell peppery taste that is so prevalent in chili. An absolute must, to make it taste right in 30 minutes...

      I haven't tried to can venison yet, but Hubby got me a pressure canner for Christmas, so maybe soon. Thanks for the tip. :o)

  3. Oh what I wouldn't give to have some venison in our freezer! Thanks for sharing on the (mis)Adventures Monday. I look forward to you sharing again!

  4. Sounds like a good, quick meal! Thanks for stopping by and sharing this on Five Friday Finds! I'm looking forward to what you share this week. :)


Pin It button on image hover