This easy venison skillet chili is a simple, frugal meal that is ready in 30 minutes or less. I make it all the time for our family, because it’s quick and delicious. It can easily be doubled or tripled for a large pot of chili soup.
Venison Chili in a cast iron skillet
The list of ingredients is short: venison, onion, garlic, taco seasoning, tomato sauce, and chili beans.
First, brown the venison in a large skillet. Add the onions and garlic about halfway through cooking, so they get tender but not burnt. Frying the venison takes about 5-10 minutes, depending if the meat is completely thawed or not.
Next, add taco seasoning, tomato sauce, and chili beans. Fill one of the empty cans with water, and add it to the skillet. Simmer for 10 minutes.
Can I freeze Venison chili soup?
Yes, place in a freezer ziplock bag or freezer container and label. Store up to 3 months in freezer.
What meat can I use for venison chili soup?
Venison includes elk, deer, or antelope meat. You can also use pork, turkey, beef or moose meat. I use the same recipe for all ground meat.
What should I serve with chili soup?
We love a big ole pan of hot cornbread, slathered in butter and dripping with honey. But I have recently heard of some folks enjoying cinnamon rolls with their chili soup! Sounds strange to me, but hey, might be good!
Easy Venison Skillet Chili
- 1 lb venison ground
- 15 oz chili beans
- 15 oz tomato sauce
- ½ onion chopped
- 3 cloves garlic diced
- 1 taco seasoning or 3 Tablespoons
- 1 can water
- Brown venison, adding onions and garlic to meat as it cooks.
- Add tomato sauce, water, beans, and taco seasoning.
- Simmer for 10 minutes.
- Serve with cornbread.
Use your ground venison in this delicious, hearty venison chili recipe!