Not Beef, Not Turkey: The Flavorful Meat That Transforms Chili Into An Elevated Dish

Chili is one of the world's most satisfying comfort foods and can vary broadly by region. That said, if you've fallen into a rut with the same beef and turkey chilis that tend to dominate most home kitchens, consider substituting in ground venison as the protein next time you make a pot.

Deer meat adds a distinctive, earthy richness that other meats can't replicate which transforms a pedestrian bowl of chili into an elevated dining experience. The slightly gamey flavor is a natural complement to tomatoes and beans, and ground venison has a slightly firmer texture than beef, which makes it an excellent foundation for a dish as robust as chili.

When choosing your seasoning blend, build around chili's standard supporting cast: onion, garlic, cumin, oregano, and chili powder. You can also start with our spicy slow cooker beef chili and just do a straight swap for venison. Feel free to adjust the seasonings and aromatics to taste. A sprinkle of ancho powder or the addition of poblanos will raise the heat, while kidney or pinto beans can supplement or replace the black beans for a slightly different flavor and texture profile.

Another little-known tip for adding old-school flavor to chili is to add a splash of molasses early on in the cooking process, and that dark tang works extremely well with venison's earthy profile. However, because venison tends to be leaner than other meats, it's also susceptible to drying out if not handled with care (some processors will grind the meat with additional fat so check the package first if you're not sure).

For stovetop chili, start with a wide, heavy pot and brown the venison in batches, adding oil as needed to ensure the meat isn't drying out. Remove the meat and cook the aromatics before stirring in any spices you're including, then add tomatoes, your stock of choice, and the beans. Return the meat and all of its rich drippings to the pot and be sure to scrape up any of those precious browned bits as you build the sauce.

A slow simmer is best, usually for around an hour. Just make sure the venison reaches a final temperature of 160 degrees Fahrenheit. Finish with salt and pepper to taste, then serve with cheddar, sour cream, and sliced scallions, or any other toppings that strike your fancy in the moment. Some personal, outside the box favorites of mine include crispy fried onions or slices of fresh avocado, but feel free to experiment with the slightly different character of venison.