Dutch Oven Venison Chili


  • 1 pound venison, ground or cubed

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 4 cloves garlic, sliced or minced

  • 1 tablespoon chili powder

  • 1 tablespoon unsweetened cocoa powder

  • 2 teaspoons cumin

  • 1 teaspoon coriander

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon cinnamon

  • Salt and pepper to taste

  • 1 6-ounce can tomato paste

  • 2 cups water

  • 2 15-ounce cans black beans, drained


In a Dutch oven, heat olive oil and sauté venison, onions and garlic on medium-high heat until meat is browned.

Add spices and continue cooking 2 minutes.

Add tomato paste and cook 2 minutes.

Add water and bring to a boil.

Add black beans and simmer an additional 10-20 minutes.

Garnish with crushed tortilla chips, sour cream, avocado and cheddar cheese, if desired.

Make-Ahead Tips: To simplify meal preparation in camp, make this chili at home ahead of time and refrigerate or freeze before reheating. Foil Dutch oven liners work great for freezing and reheating chili, soups and stews. They also allow for fast and easy clean up.