📝 About This Recipe
This robust, bean-free chili honors the lean, earthy profile of wild-harvested venison by slow-simmering it with smoky chipotle and rich cocoa. By omitting legumes, we focus on the tender texture of ground game meat and a thick, vegetable-rich base that satisfies the deepest primal cravings. It is a warm, soul-soothing bowl that perfectly captures the spirit of the hunt while remaining strictly Paleo-compliant.
🥗 Ingredients
The Meat and Base
- 2 pounds Ground Venison (lean, or mixed with a little beef tallow if very dry)
- 2 tablespoons Grass-fed Beef Tallow or Avocado Oil (for searing)
- 1 large Yellow Onion (finely diced)
- 2 Bell Peppers (1 red and 1 green, diced small)
- 4 pieces Garlic Cloves (minced)
Spices and Flavorings
- 3 tablespoons Chili Powder (look for a blend without added sugar or cornstarch)
- 1 tablespoon Ground Cumin (toasted if possible)
- 2 teaspoons Smoked Paprika (adds a deep wood-fired aroma)
- 1/2 teaspoon Chipotle Powder (adjust for desired heat level)
- 1 tablespoon Unsweetened Cocoa Powder (adds richness and depth to the venison)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1.5 teaspoons Sea Salt (plus more to taste)
The Simmering Liquid
- 28 ounces Crushed Tomatoes (canned, no salt added)
- 1.5 cups Beef Bone Broth (unsalted and Paleo-friendly)
- 1 tablespoon Apple Cider Vinegar (to brighten the flavors at the end)
Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 large Avocado (sliced or cubed)
- 2 tablespoons Red Onion (very finely minced)
- 1 piece Lime Wedges (for serving)
👨🍳 Instructions
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1
Heat the beef tallow or avocado oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
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2
Add the ground venison to the pot. Use a wooden spoon to break it into small chunks. Sear the meat until it is thoroughly browned and no pink remains, about 8-10 minutes.
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3
Using a slotted spoon, remove the browned venison from the pot and set it aside in a bowl, leaving the rendered fat in the pot.
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4
Reduce heat to medium. Add the diced yellow onion and bell peppers to the pot. Sauté for 5-7 minutes until the onions are translucent and the peppers have softened.
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5
Add the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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6
Stir in the chili powder, cumin, smoked paprika, chipotle powder, cocoa powder, and dried oregano. Stir constantly for 2 minutes to 'toast' the spices and release their essential oils.
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7
Return the browned venison and any accumulated juices back into the pot, stirring well to coat the meat in the spice mixture.
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8
Pour in the crushed tomatoes and the beef bone broth. Stir to combine and scrape the bottom of the pot to release any flavorful browned bits (fond).
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9
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot partially with a lid.
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10
Simmer the chili for 60 to 75 minutes. The longer it simmers, the more the flavors will meld and the venison will tenderize. Stir occasionally to prevent sticking.
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11
Once the chili has thickened to your liking, stir in the apple cider vinegar and sea salt. Taste and adjust seasoning as necessary.
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12
Remove from heat and let the chili rest for 10 minutes before serving; this allows the temperature to stabilize and the flavors to settle.
💡 Chef's Tips
Venison is very lean; if your meat is exceptionally low in fat, consider adding a tablespoon of grass-fed butter or ghee at the end for a silkier mouthfeel. Don't skip the cocoa powder—it doesn't make the chili taste like chocolate, but it provides a dark, savory complexity that balances the gamey notes of the meat. If you prefer a thicker chili, simmer it uncovered for the last 20 minutes of cooking. For the best flavor, make this a day in advance; the spices penetrate the meat more deeply after a night in the refrigerator. If you find the venison flavor too strong, you can use a 50/50 mix of ground venison and grass-fed ground beef.
🍽️ Serving Suggestions
Serve in deep bowls topped with plenty of fresh avocado and a squeeze of lime to cut through the richness. Pair with a side of roasted sweet potato 'fries' or wedges for a complete Paleo meal. Top with sliced fresh jalapeños if you want an extra kick of heat. Serve alongside a crisp green salad with a citrus-based vinaigrette to provide a refreshing contrast to the heavy chili. For a non-Paleo crowd, this is excellent served over cauliflower rice or with a side of grain-free almond flour 'cornbread'.