Venison Chili With Rice Recipe

Did you know that early recipes of chili featured venison?

Take a trip back to the culinary roots and try my classic chili recipe served up Hawaiian style on top of a bed of steamed rice.

venison chiliIngredients

  • Venison (1-2 lbs)
  • 1 Can Stewed Tomatoes (28 oz.)
  • 1 Can Diced Tomatoes (28 oz.)
  • 1 Can Pinto Beans (15 oz. )
  • 1 Can Kidney Beans (15 oz.)
  • 1 Can Chili Beans (15 oz.)
  • Minced Garlic (one bulb)
  • 1 Onion Diced
  • 1 Jalapeno Diced (remove seeds for more mild chili)
  • Chili Powder (at least 3 tablespoons. I prefer a strong chili flavor so I add 5 tablespoons)
  • 2 Tbsp. garlic powder
  • 1 Tbsp. oregano
  • ½ Tsp. cumin
  • 1 Tbsp. soy sauce
  • Black pepper
  • Salt
  • Cooking Oil
  • A Large pot


  1. Heat your pot over medium-high and add 2-3 tablespoons of cooking oil.
  2. Add ground venison to the pot and let brown.
  3. Season meat with salt and pepper to taste before adding diced onion and garlic.
  4. Stir till fragrant and then add jalapeno, chili powder, garlic powder, oregano, cumin, and soy sauce.
  5. Add both cans of tomato and bring to simmer.
  6. Lastly, add the canned beans with liquid and simmer uncovered on low for at least 1 hour.
  7. Make chili the night before for the best flavor.
  8. Heat and serve over hot steamed rice or with cheese and onions.

More recipes from Kim Murashima on BD.

Kim Murashima
Kim is a Southern California grown Desert Girl currently cooking up fun in beautiful Palm Springs. Self-proclaimed foodie and lover of all things fun. Her most recent passions include being silly, being honest, and being kind. Follow all of her latest shenanigans on Instagram or check our her blog a...