Award-Winning Venison Cook-Off Chili
A cook-off champion made with venison — lean, rich, and gamey in the best way. Black coffee replaces water for an earthy backbone, and a touch of cocoa rounds out the heat.
per serving
Frequently Asked Questions
What's the best way to cook venison chili so it isn't gamey or dry?
Two things keep venison chili rich instead of gamey or dry. First, pair the lean venison with a fatty partner — this recipe uses ground pork sausage — so the pot stays moist and rounded. Second, don't rush it: a long, gentle simmer breaks the lean meat down and mellows any strong flavor. A little cocoa and strong black coffee, as used here, also round out and tame the gaminess.
Do I need to add fat to ground venison for chili?
Yes, usually. Venison is extremely lean, so on its own it can cook up dry and tight. Mixing in ground pork, pork sausage, or even a little bacon adds the fat that carries flavor and keeps the chili succulent. This recipe builds that in with a pound of pork sausage alongside the venison.
Why put coffee and cocoa in venison chili?
Both deepen the pot without announcing themselves. Strong black coffee (used here in place of water) adds an earthy, roasty backbone that stands up to the rich game meat, while a tablespoon of cocoa rounds out the heat and adds a subtle, mole-like depth — you won't taste "coffee" or "chocolate," just a fuller, more complex chili.
Can I use other game meat instead of venison?
Absolutely — this recipe works with any lean game. Elk, bison, or antelope all substitute directly for the venison, and all benefit from the same fatty partner and long simmer. If you're using a very lean grind, keep the pork sausage in to balance it.
Tips
- Keep the pork sausage — it's what keeps lean venison from drying out.
- Brown the meat well; it's the base flavor under all that game richness.
- Even better the next day, once the coffee and cocoa settle in.