Hearty & Easy Venison Chili: Slow Cooker or Stovetop (Naturally Gluten-Free & Dairy-Free)

There’s nothing quite like a warm, comforting bowl of chili on a cool evening, and this venison chili recipe delivers exactly that. It’s a robust, flavorful, and incredibly easy dish that’s perfect for using up ground venison. Unlike traditional beef chili, using ground venison makes this version notably leaner and healthier, without sacrificing any of the satisfying richness. Whether you prefer the set-it-and-forget-it convenience of a slow cooker or the quicker satisfaction of a stovetop meal, this recipe offers flexible cooking instructions. Plus, it’s naturally gluten-free and dairy-free, making it a fantastic option for a variety of dietary needs. Even if you don’t have venison on hand, you can easily substitute ground beef and still achieve a delicious result.

As the days grow shorter and the air turns crisp, our appetites naturally gravitate towards hearty, warming meals. This venison chili is an absolute staple for autumn and winter, offering a deeply satisfying experience with every spoonful. For hunters, it’s the ideal way to transform that hard-earned ground venison from hunting season into a family favorite. Its rich, earthy flavor and comforting spices make it a meal you’ll want to add to your regular rotation.

If you’re a fan of incorporating venison into your cooking, you might also enjoy our Homemade Cheesy Venison Hamburger Helper. This easy pasta recipe comes together in just 30 minutes, providing another quick and delicious way to enjoy game meat. And for those who prefer classic ground beef chili, our Kid-Friendly Chili is a fantastic option, featuring cleverly hidden veggies and a spice blend that’s just right for the entire family. Once you taste this venison chili, we’re confident it will become a cherished part of your colder-month meal planning.

Why You’ll Love This Venison Chili

• **Lean & Healthy:** Venison is naturally lower in fat and higher in protein than ground beef, making this chili a more nutritious choice for your family.
• **Incredibly Flavorful:** The distinct, earthy taste of venison pairs wonderfully with classic chili spices, creating a depth of flavor that’s hard to beat.
• **Easy to Make:** With simple steps and common ingredients, this recipe is accessible for cooks of all skill levels.
• **Versatile Cooking Methods:** Whether you prefer the slow simmer of a crockpot or the faster pace of the stovetop, this recipe adapts perfectly to your schedule.
• **Dietary Friendly:** It’s naturally gluten-free and dairy-free, catering to common dietary restrictions without needing any modifications.
• **Perfect for Meal Prep:** This chili tastes even better the next day and freezes beautifully, making it an excellent option for batch cooking.
• **Customizable:** From the choice of beans to your favorite toppings and spice levels, this chili can be tailored to suit your personal preferences.

Ingredients

Crafting this delicious venison chili requires a blend of pantry staples and fresh ingredients. Here’s what you’ll need, along with a few notes on why each component is essential for achieving the perfect balance of flavor and texture:

• **Olive oil:** Used for browning the venison and sautéing the aromatics. Its subtle fruitiness complements the other flavors.
• **Ground venison:** The star of the show! Choose lean ground venison for a healthier chili. If you don’t have venison, lean ground beef or even ground turkey can be used as a substitute.
• **Yellow onion:** Provides a foundational aromatic sweetness and depth of flavor when sautéed until translucent.
• **Garlic:** An indispensable ingredient for any savory dish, adding pungent aroma and robust flavor to the chili base.
• **Kidney beans:** These hearty beans add bulk, protein, and a creamy texture. Dark or light kidney beans work equally well. You can drain and rinse them to reduce sodium.
• **Diced tomatoes:** Canned diced tomatoes contribute acidity, sweetness, and a rich tomato base to the chili. They also provide chunks of tomato for texture.
• **Water:** Helps create the desired chili consistency and ensures there’s enough liquid for all the flavors to meld together as it simmers.
• **Chili powder:** The primary spice blend, providing the classic chili flavor with a mild to medium heat. Adjust the amount to your preference.
• **Ground cumin:** Adds a warm, earthy, and slightly smoky flavor that is characteristic of authentic chili.
• **Dried oregano:** Contributes an herbaceous, slightly peppery note that enhances the overall savory profile.
• **Kosher salt:** Essential for seasoning and bringing out the best in all the ingredients. Start with the recommended amount and adjust to taste at the end.

Instructions

Preparing this venison chili is straightforward, whether you opt for the hands-off approach of a slow cooker or the quicker method on the stovetop. Both versions yield a wonderfully hearty and flavorful meal. The chili pictured in this article was made in a slow cooker, but rest assured, the stovetop version has been thoroughly tested and produces equally delicious results.

Slow Cooker Directions

1. **Brown the Meat and Aromatics:** In a large skillet, heat the olive oil over medium heat. Add the chopped yellow onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Then, add the ground venison to the skillet. Break it up with a spoon and cook until it’s fully browned, about 5-7 minutes. Drain any excess fat if necessary, although venison is typically very lean.
2. **Transfer to Slow Cooker:** Carefully transfer the browned venison, onions, and garlic mixture into your slow cooker.
3. **Add Remaining Ingredients:** Add the kidney beans (drained and rinsed), diced tomatoes (undrained), water, chili powder, ground cumin, dried oregano, and kosher salt to the slow cooker. Stir everything together until well combined.
4. **Cook Low and Slow:** Cover the slow cooker and cook on high for 4 hours, or on low for 6 hours. This slow cooking process allows the flavors to meld beautifully and the venison to become incredibly tender. Avoid lifting the lid during cooking, as it significantly extends the cooking time needed to return to temperature.

Stovetop Directions

1. **Brown the Meat and Aromatics:** In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute. Add the ground venison, breaking it apart with a spoon, and cook until it is fully browned, about 5-7 minutes. Drain any excess fat.
2. **Combine and Simmer:** Add the kidney beans (drained and rinsed), diced tomatoes (undrained), water, chili powder, ground cumin, dried oregano, and kosher salt to the pot with the venison. Stir well to combine all ingredients.
3. **Boil and Reduce:** Bring the chili mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low to maintain a steady simmer.
4. **Cover and Stir:** Cover the pot and let it simmer for 30-45 minutes, stirring every 10 minutes to prevent sticking and ensure even cooking. If the chili appears too thick or dry, you can add up to 1 cup of water, a quarter cup at a time, until it reaches your desired consistency. Once cooked, turn off the heat and let the chili rest, covered, for about 15 minutes before serving. This allows the flavors to deepen and settle.

For Either Version (Serving and Storage)

Chili is always best enjoyed warm and fresh from the pot. Garnish your bowl as desired with your favorite toppings (see suggestions below) and serve it while it’s hot and steaming. The warmth enhances the spices and richness of the venison.

To store any leftover chili, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to five days. When you’re ready to enjoy it again, reheat it on the stovetop over low heat, stirring occasionally, until it’s thoroughly hot. You can also microwave individual portions.

For longer storage, chili freezes exceptionally well. Once completely cooled, transfer the chili to freezer-safe airtight containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Label with the date. Frozen venison chili will maintain its excellent taste and quality for approximately 6 months. When ready to use, thaw overnight in the refrigerator and then reheat on the stovetop over low heat until hot, adding a splash of water or broth if needed to adjust consistency.

Expert Tips for the Best Venison Chili

Making a great venison chili is simple, but a few key tips can elevate your dish from good to outstanding:

• **Preventing Dry Venison:** Venison is very lean, which means it can dry out quickly if overcooked or if the pan isn’t hot enough. Always ensure your skillet is hot *before* adding the ground venison for browning. This helps sear the outside, locking in moisture and flavor. Cook just until browned, not beyond.
• **Seasoning Strategy for Venison:** Unlike fattier meats, adding salt to raw venison can draw out its limited natural juices, potentially making the meat drier. It’s best to brown the venison first, and then add salt along with the other seasonings once it’s already cooking in the chili base.
• **Slow Cooker “No-Peek” Rule:** If you’re using a slow cooker, resist the urge to lift the lid during the cooking process. Every time the lid is removed, the internal temperature of the cooker drops significantly, and it can take up to 20 minutes for it to return to the correct cooking temperature. This effectively extends your overall cooking time.
• **Food Safety Temperature:** For safety and optimal flavor development, ensure your chili reaches a minimum internal temperature of 160°F (71°C). A food thermometer can help confirm this, especially if you’re concerned about doneness.
• **Adjusting Spice Levels:** Everyone has a different tolerance for heat. If you’re unsure about the spice level, start by adding half the recommended amount of chili powder and cumin. Let the chili simmer for a while, then taste and add more spices incrementally until you reach your preferred level of warmth and flavor. It’s easier to add more spice than to take it away!
• **Developing Deeper Flavor:** For an even richer, more complex flavor, consider letting your chili simmer for a bit longer than the minimum time (especially on the stovetop), or even making it a day ahead. Chili flavors often deepen and meld beautifully overnight in the refrigerator.
• **Rinsing Canned Beans:** Always drain and rinse canned kidney beans thoroughly under cold water. This removes excess sodium and any starchy liquid that can affect the chili’s texture and flavor.

What is Venison?

Venison broadly refers to meat from any cervid animal – that is, any animal with antlers. This category primarily includes deer, elk, caribou, and moose. While the specific flavor and texture can vary slightly depending on the species and its diet, venison generally shares a common profile that distinguishes it from more common meats like beef.

The primary appeal of venison in cooking, and especially in a dish like chili, is its lean nature and robust nutritional profile. Compared to ground beef, venison is significantly lower in saturated fat and calories, while being remarkably high in protein. This makes it an excellent choice for those looking for a healthier, muscle-building protein source.

Beyond its health benefits, venison also boasts a distinct flavor. It has a richer, more earthy, and sometimes slightly sweeter taste than beef. This unique flavor holds up exceptionally well in heavily spiced dishes like chili, where it doesn’t get lost among the other strong ingredients but rather contributes to a more complex and interesting profile. In fact, many find venison’s inherent flavor to be more pronounced and appealing in spicy applications than ground beef. If you do opt to use ground beef instead, you can simply omit the olive oil in the initial browning step, as beef typically has enough fat to cook without it.

For those unaccustomed to wild game, venison can sometimes present a “gamey” taste and aroma. This characteristic flavor is largely influenced by the animal’s diet and activity level in the wild. Not all venison will exhibit this strong “gamey” quality, particularly if it comes from farm-raised animals or if the wild animal had a milder diet. Understanding this distinct taste is key to appreciating or managing it in your cooking.

How to Get the Gaminess Out of Wild Venison

If you’re cooking with wild-caught venison, you might encounter a “gamey” flavor that can be unfamiliar or even off-putting if you’re not used to eating wild game. This taste is often described as slightly tangy, pungent, or metallic, and can be noticeable in both the taste and smell of the meat. Several factors influence how gamey the flavor might be, including the age of the animal, its diet, and how it was field-dressed and processed. For instance, a wild deer that forages on acorns, sage, or other strong-tasting foliage will typically have a more pronounced wild taste and smell than a deer raised on a more controlled diet of corn and soybeans.

Many experienced cooks and hunters opt to soak wild venison before cooking to help reduce this intense, tangy gamey flavor and draw out some of the blood. The good news is, it’s a relatively simple process. Here’s how you can do it:

• **Soaking in Milk or Buttermilk:** The most common and effective method is to soak the ground venison in milk or buttermilk. The lactic acid in milk products helps to tenderize the meat and neutralize some of the compounds responsible for the gamey flavor.
• **Process:** Place the amount of ground venison you intend to use in a bowl. Pour enough milk (whole milk, skim milk, or buttermilk all work) over the meat to completely cover it. Cover the bowl tightly with plastic wrap and refrigerate it overnight (at least 8-12 hours, or up to 24 hours).
• **Rinsing:** The next morning, thoroughly drain the milk from the venison. Then, rinse the meat extensively under cold running water, breaking it up with your fingers to ensure all traces of milk and any remaining blood are removed. This rinsing step is crucial for washing away the gamey compounds that have been drawn out.
• **Pat Dry:** After rinsing, pat the venison very dry with paper towels. Excess moisture can prevent proper browning.

It’s important to note that this soaking process is typically more necessary for wild venison. If you’re purchasing farm-raised venison from a specialty butcher or grocery store, it’s usually raised on a more consistent diet and processed in a way that minimizes gamey flavors. In such cases, you might find that soaking is unnecessary, and you can proceed directly to cooking.

Delicious Toppings for Your Venison Chili

Chili is a blank canvas for creativity when it comes to toppings. These additions not only enhance the visual appeal but also add layers of flavor, texture, and often a cooling contrast to the chili’s warmth. Here are some fantastic ideas to elevate your venison chili experience:

• **Dairy-Based Toppings:**
  • **Shredded Cheese:** A classic choice! I absolutely love adding a generous sprinkle of sharp cheddar cheese or a blend of Mexican cheeses. The cheese melts into a gooey, savory blanket that complements the chili beautifully.
  • **Sour Cream or Greek Yogurt:** A dollop of sour cream adds a tangy, creamy richness that cuts through the spice and adds a luxurious mouthfeel. For a lighter, tangier option with added protein, Greek yogurt is an excellent substitute.
• **Fresh Herbs & Aromatics:**
  • **Chopped Green Onions (Scallions):** These provide a mild onion flavor and a fresh, crisp texture. Their vibrant green color also adds a pop of freshness.
  • **Raw Onions:** For those who enjoy a sharper, more pungent onion kick, finely diced red or white onions can be a great addition. (I know it’s not for everyone, but I love the bite!)
  • **Fresh Cilantro:** Chopped fresh cilantro adds a bright, citrusy, and herbaceous note that pairs wonderfully with the chili’s robust flavors.
• **Heat & Spice Enhancers:**
  • **Sliced Jalapeños:** For an extra kick, add fresh or pickled sliced jalapeño peppers. They bring a pleasant heat and a vibrant, peppery flavor.
  • **Diced Bell Peppers or Green Chilis:** For a milder pepper flavor and a bit more vegetable goodness, finely diced bell peppers (any color) or canned green chilis are great additions.
  • **Hot Sauce:** A few dashes of your favorite hot sauce can intensify the heat and add another layer of fermented flavor.
• **Other Textural & Nutritional Additions:**
  • **Diced Avocado:** Creamy diced avocado adds a rich, buttery texture and a boost of healthy fats. Its mild flavor provides a lovely contrast to the chili.
  • **Crushed Tortilla Chips or Cornbread Crumble:** For a satisfying crunch, sprinkle crushed tortilla chips or crumble some cornbread over your chili. This adds a delightful textural element.
  • **Lime Wedges:** A squeeze of fresh lime juice just before eating brightens all the flavors in the chili and adds a zesty finish.

Can You Substitute Ground Venison for Hamburger (Ground Beef) or Vice Versa?

Absolutely! The beauty of many chili recipes, including this venison chili, lies in their adaptability. You can easily substitute ground venison for ground beef (hamburger) or vice versa, depending on what you have available or your dietary preferences. However, there are a few considerations to keep in mind:

• **Fat Content:** Ground venison is significantly leaner than most ground beef. If you’re using ground beef, especially a higher fat percentage (like 80/20), you will likely not need the added olive oil in the initial browning step. The beef will render enough of its own fat. If using very lean ground beef (90/10 or leaner), you might still need a tiny bit of oil to prevent sticking.
• **Flavor Profile:** As discussed, venison has a distinct, earthy, and sometimes slightly gamey flavor. Ground beef will result in a more classic, familiar chili taste. Both are delicious, just different.
• **Cooking Time/Moisture:** Because venison is so lean, it’s more prone to drying out if overcooked. Be mindful not to cook it for too long during the browning stage. Ground beef, with its higher fat content, is a bit more forgiving.

If you’re looking for other leaner substitutes, ground turkey meat is an excellent choice. It’s mild in flavor and very low in fat, similar to venison. Just like with lean beef, you may need a little olive oil to brown it. If you want to make the chili entirely meat-free, you can simply omit the ground meat altogether and boost the heartiness with additional beans, diced potatoes, or a variety of other vegetables like corn, bell peppers, or zucchini. This will create a delicious vegetarian chili that’s still packed with flavor and nutrients.

What Can I Do If My Chili Is Too Spicy?

It happens to the best of us – sometimes the spice level in a chili can get a bit out of hand. But don’t despair! There are several excellent ways to rescue a chili that’s become too fiery, without sacrificing flavor:

• **Start with Caution:** The easiest way to avoid overly spicy chili is prevention. If you’re sensitive to heat or unsure about the potency of your spices, begin by adding only half the recommended amount of chili powder and other heat-inducing spices. Allow the chili to simmer for a while, then taste. You can always add more little by little until it reaches your desired spice level.
• **Incorporate Dairy:** Dairy products are champions at neutralizing capsaicin, the compound responsible for chili’s heat. Adding a dollop of sour cream, Greek yogurt (make sure it’s plain and unsweetened!), or even a splash of milk while the chili simmers can significantly mellow the kick. The fat and protein in dairy bind to the capsaicin, smoothing out the burning sensation. For a simmering chili, you can gently stir in a bit of milk (dairy or non-dairy if keeping it dairy-free) – just leave the cover off to allow the liquid to evaporate and the chili to thicken back up. While butter might seem appealing due to venison’s leanness, it can sometimes make chili too oily if added in large quantities.
• **Add Acidity:** A touch of acid can balance and enhance flavors while also cutting through excessive heat. A squeeze of fresh lime or lemon juice, a splash of vinegar (red wine, white wine, or apple cider vinegar), or even a small amount of wine directly into the pot can work wonders. The acidity helps to brighten the overall taste and distract from the heat. Diced tomatoes, which are already in this recipe, also contribute acidity and can further reduce the perception of heat.
• **Introduce Sugar:** Sweetness is another effective counter to spice. Capsaicin oils are fat-soluble, and sugars help to absorb them. Don’t go overboard; start with a teaspoon or so of white sugar, brown sugar, or even a drizzle of honey. Stir it in, taste, and add more if needed. The goal is to balance the heat, not to make your chili sweet.
• **Employ Alcohol (Carefully):** Similar to sugar, alcohol can help dissolve and disperse capsaicin oils. A small amount of liquor, like vodka or tequila, can be added and simmered to cook down the alcohol proof, leaving behind a subtle flavor and reduced heat. However, avoid carbonated alcoholic beverages like beer, as the carbonation can actually heighten the sensation of spice!
• **Bulk It Up with Starches or Bland Ingredients:** Adding starchy, bland ingredients can dilute the heat by increasing the overall volume of the chili. Cooked diced potatoes, rice, or extra beans (rinsed and drained) can be stirred in. Serving the chili alongside a slice of crusty bread, rice, or cornbread also helps absorb the heat as you eat it.
• **Avoid More Water:** While it might seem intuitive, adding more water to dilute spicy chili is generally not recommended. Capsaicin is not water-soluble, so adding water will primarily just thin out your chili and dilute its flavor without effectively reducing the heat.

Can I Leave the Chili in a Slow Cooker on Low Overnight?

While slow cookers are designed for long cooking times, it’s generally not recommended to leave food, including chili, cooking on “low” overnight (e.g., for 8+ hours) or to hold it on a “warm” setting for extended periods, especially if the total time exceeds the recipe’s recommended cook time. For this venison chili, the recipe calls for cooking on high for 4 hours or on low for 6 hours. These timings are carefully calibrated to ensure the best flavor, texture, and food safety.

Leaving food in the slow cooker for significantly longer than recommended can lead to overcooked, mushy ingredients, or even worse, can keep the food in the “danger zone” (between 40°F and 140°F / 4°C and 60°C) for too long, promoting bacterial growth. For optimal taste, texture, and safety, stick to the prescribed cooking duration. If you need to prepare it far in advance, it’s better to cook the chili fully, then cool it rapidly, refrigerate, and reheat when needed.

For more delicious slow cooker meal inspiration, be sure to check out this traditional Hungarian Goulash, which is incredibly tender and flavorful. And for a truly hearty and satisfying dish, these Slow Cooker Beef Short Rib Tacos are another excellent choice for hands-off cooking.

To Bean or Not to Bean? The Great Chili Debate

Ah, the age-old chili question! As a proud Texan, I’m just going to put it out there: I love beans in my chili. I know this might elicit groans and headshakes from purists, especially those who adhere strictly to the “no beans in chili” mantra, particularly prevalent in some parts of Texas. But, for me, the addition of beans provides a wonderful texture, flavor, and bulk that I truly enjoy. If you are a staunch Texan purist or simply not a fan of beans, rest assured, there is absolutely no obligation to include them in this dish. This chili recipe is delicious either way!

I find that kidney beans are a perfect fit for this deer chili. Their hearty texture and mild flavor stand up well to the robust venison and bold spices. However, if kidney beans aren’t your preference, you could easily swap them for pinto beans, black beans, or even a mix of beans for added complexity. Each type of bean will lend a slightly different character to the chili.

Beyond personal preference, beans offer significant nutritional benefits, adding a boost of fiber and plant-based protein to the meal. They also play a practical role: beans tend to bulk up the chili, making it more satisfying and hearty, which can be particularly appealing if you’re feeding a crowd or looking for a more economical meal. If you still desire that satisfying bulk but want to skip the beans, consider adding diced potatoes, sweet potatoes, corn, or an assortment of other vegetables to the mix. These will add substance and nutrition without the controversial legume. If this chili controversy has piqued your interest and you want to delve deeper into the history and strong opinions surrounding beans in Texas chili, I highly recommend reading this informative article.

Where Can I Buy Venison?

If you’re not a deer hunter or don’t have access to wild game through friends and family, you might wonder where to source venison. Fortunately, venison is becoming increasingly available, and there are several good options for purchasing it:

• **Local Butchers:** Your best bet for the freshest and often highest quality venison is a local butcher shop. Many butchers specializing in game meats or catering to local hunters will have ground venison, steaks, or roasts available, especially during or after hunting season. They can also often custom-grind cuts for you.
• **Specialty Meat Markets & Online Retailers:** There are numerous specialty meat markets, both brick-and-mortar and online, that focus on wild game. Online purveyors can ship venison directly to your door, offering a wide selection of cuts from various cervid species (deer, elk, caribou). This article provides a great list of reputable sources.
• **Wholesale Clubs:** Surprisingly, some larger wholesale clubs like Costco and Sam’s Club occasionally stock venison products, often in the form of steaks or ground meat. Availability can vary by location and season, so it’s worth checking with your local store. If they have steaks, you can always ask a butcher to grind them for you, or do it yourself with a meat grinder at home.
• **Farmers’ Markets:** In regions where deer hunting is common, you might find local farmers or meat vendors at farmers’ markets selling venison, particularly farm-raised options.
• **Direct from Hunters/Processors:** If you know local hunters, they might be willing to share or sell some of their processed venison. Always ensure the source is reputable and adheres to food safety standards.

When purchasing venison, whether ground or in other cuts, always inquire about its origin (wild-caught vs. farm-raised) and look for a reputable source. Farm-raised venison tends to have a milder flavor and less “gaminess,” making it a great starting point for those new to cooking with deer meat.

Other Hearty & Cozy Soups and Stews:

If you’re looking to expand your repertoire of amazing cozy dishes for the colder months, here are some other comforting recipes that are sure to become family favorites. Each offers a unique flavor profile and satisfying warmth:

• This Healthy Taco Soup is the ultimate comfort food, both nourishing and satisfying. It’s incredibly versatile and can be prepared on the stovetop or in a slow cooker. Plus, it freezes beautifully and is naturally gluten-free and dairy-free, making it a great option for almost anyone.
• Our Corn Chowder makes for a delightful and surprisingly simple meal. This rich chowder is made with sweet corn, tender potatoes, fragrant fresh thyme, and savory bits of bacon, creating a harmonious blend of textures and flavors. It can also be easily adapted to be dairy-free.
• For another seasonal favorite brimming with flavor, try this Butternut Squash and Black Bean Taco Soup. It’s a quick recipe that’s packed with vibrant tastes and healthy ingredients, perfect for a busy weeknight.
• Discover the best way to enjoy your broccoli with this creamy and delicious Cheddar Broccoli Soup. It’s an indulgent yet wholesome bowl that’s hard to resist.
• If you’re having a grilled cheese sandwich, then you absolutely *must* try it alongside this incredible Roasted Tomato and Garlic Soup! It’s so easy to make from scratch that you’ll likely never return to store-bought versions again.
• While more of a side dish, this Jalapeño Butternut Mac and Cheese deserves a mention. It features a creamy, cheesy sauce with a delightful little kick of jalapeño and the subtle sweetness of butternut squash, making it a fantastic accompaniment to any hearty meal.

We’d love to know what your favorite chilly-weather comfort food is! And if you try this Hearty & Easy Venison Chili, please come back and let me know how it turned out. Your feedback is always appreciated!