Venison Chili

March 03 , 2015 by: Michelle Lancaster Freezer Cooking, Venison

It snowed!!!!! It actually snowed here.  It rarely snows in Louisiana so 3 inches of snow is a big occasion for us.  We loved our snocation.  Kids were out of school for 4 whole days.  I could not even believe it.  It was beautiful.

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But now I’m ready for the cold weather to go away.  I’m dreaming of sandy beaches, fruity drinks, and a great book. Which reminds me that I’m suppose to be trying to go paleo, which I can’t seem to get excited about.  Everytime I think about it I want bread and pasta which are big no no’s for paleo.  So I decided to make a pot of chili to try to warm my not so little one up.  He loves venison chili, plus its freezer friendly so I can cook a big batch and have some on hand for a rainy day.

So, without further ado

Venison Chili

Venison Chili


  • 2 tbsp. olive oil
  • 1 cloves garlic, minced
  • 2 lbs. ground venison
  • 1 ½ tbsp. onion powder
  • 1 ½ tbsp. paprika
  • 1 ½ tbsp. ground cumin
  • 1 ½ tbsp. ground coriander
  • 3 tbsp. chili powder
  • 2 – 15 oz. can tomato sauce
  • 1 – 6 oz. cans tomato paste
  • 1 – 15 oz. can water
  • Dash of hot sauce
  • Salt & Pepper to taste
  • Red pepper flakes (to taste)


  1. Brown deer meat in a heavy bottomed pot.
  2. Add spices, tomato paste, tomato sauce, and water, mix well.
  3. Simmer for at least 3 hours.



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