Loaded Venison Chili

Combat the long winter chill while putting all that ground venison in your freezer to good use. Perfected over two generations—with a couple trade secrets borrowed from several years working in professional kitchens—this chili recipe is a crowd pleaser with the potential to become a family favorite.

Feel free to follow Jack Hennessy for all things cooking, family, and hunting at @WildGameJack on Instagram and @BraisingTheWild.

Cooking Time

1 hour and 45 minutes


  • 1 lb. ground venison
  • 1 medium yellow onion, diced
  • 2 poblano peppers
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 15-oz can of black beans
  • 1 15-oz can of pinto beans
  • 1 15-oz can of  kidney beans
  • 1 12-oz can of Spicy & Hot V8 vegetable juice
  • 1-1/2 cups of chicken stock
  • 1 1.75-oz McCormick chili spice packets
  • 1/2 tsp. each of kosher salt & black pepper, divided use
  • Vegetable or sunflower cooking oil
  • 2 avocados, sliced (optional topping)
  • Shredded cheddar cheese (optional topping)
  • Sour cream (optional topping)
  • Minced chives (optional topping)


Preparation (Approximately 15 minutes):

  1. Preheat oven to 450 degrees Fahrenheit and a medium skillet to medium-high heat.
  2. Rub peppers with cooking oil and dice onion.
  3. Open all bean cans and drain liquids, rinse thoroughly.

Cooking (Approximately 1-1/2 hours):

  1. Place oiled peppers in oven once it reaches 450. Rotate them after 10 minutes to sear the other side. After another 8 minutes, remove peppers once they have sear marks. Place them in a large bowl, cover it with aluminum foil and place in refrigerator to sweat peppers for 30 minutes.
  2. While peppers are roasting, add a thin layer of cooking oil to skillet and drop in diced onion. Sprinkle in 1/4 tsp. each of kosher salt and black pepper.
  3. Once onions are brown and slightly soft, add 1 pound ground venison. Season with 1/4 tsp. each of kosher salt and black pepper.
  4. Once venison is browned, drain any excess liquids then add spice packet and let simmer for 10 minutes.
  5. In a large pot, add beans plus V8 vegetable juice and chicken stock. Place pot on burner on low heat.
  6. Once venison is fully cooked and has simmered, add that and the onions to the bean and juice mixture. Stir thoroughly.
  7. After their half hour in the fridge, remove peppers from bowl. Peel off the skin and remove seeds and pulp.
  8. Dice peppers and add to large pot.
  9. Stir ingredients well and let simmer for at least 30 minutes before serving.
  10. Slice avocado shortly before serving to avoid browning. Add your favorite toppings and enjoy!
Hunt us down