Entree: United States – Arkansas – Arkansas Venison Chili

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 lb (907 g) ground venison
- 4 slices bacon, approx. 3 oz (85 g), chopped
- 2 tbsp (30 ml) vegetable oil (if needed)
- 1 large yellow onion, about 8 oz (225 g), diced
- 1 green bell pepper, about 6 oz (170 g), diced
- 2 jalapeno peppers, seeded and minced (or 1 jalapeno + 1 serrano for extra heat)
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (15 g) chili powder
- 1 tbsp (7 g) ground cumin
- 2 tsp (4 g) smoked paprika
- 1 tsp (2 g) dried oregano
- 1/2–1 tsp (1.25–2.5 g) cayenne pepper, to taste
- 1 tbsp (12 g) packed brown sugar
- 2 tbsp (30 ml) tomato paste
- 1 (28 oz) can (794 g) crushed tomatoes
- 1 (14.5 oz) can (411 g) diced tomatoes
- 2 (15 oz) cans (2 x 425 g) kidney beans, drained and rinsed
- 1 cup (240 ml) beef or venison broth (or low-sodium beef stock)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1/4 cup (30 g) masa harina (corn flour) mixed with 1/2 cup (120 ml) cold water (slurry)
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- Optional garnishes: shredded cheddar cheese, sliced green onions, sour cream, chopped cilantro, lime wedges

Instructions

Short Description:
A spicy, hearty chili made with locally hunted ground venison, smoky bacon, tomatoes, and kidney beans—built for warmth and big Southern flavor. Thickened with masa for a rustic finish and served as a complete main-course meal.

Regional Notes:
This Arkansas version uses locally sourced venison and often adds pork fat or bacon for richness, producing a lean-meat chili with a pronounced, spicy heat and deep savory backbone. Compared with generic beef chili, it emphasizes game flavor tempered with smoky and slightly sweet accents (brown sugar and Worcestershire) and a masa thickener common in Southern and Southwestern chili tradition.

1. In a large heavy pot or Dutch oven over medium heat, add the chopped bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot. If fat is scant, add vegetable oil to total about 2 tbsp of cooking fat.
2. Increase heat to medium-high. Add the ground venison to the pot and brown, breaking into small pieces, about 6–8 minutes. Cook until no pink remains and some browning develops. Drain and discard any excess fat if there is an overabundance, leaving a thin coating to carry flavor.
3. Add the diced onion, bell pepper, and jalapeno to the pot with the venison. Sauté until vegetables are softened, about 5–7 minutes. Stir in the garlic and cook 30–60 seconds until fragrant.
4. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne, and brown sugar. Cook 1–2 minutes, stirring constantly, to bloom the spices. Add the tomato paste and cook 1 minute more, stirring to coat the meat and vegetables.
5. Pour in the crushed tomatoes, diced tomatoes (with their juice), beef broth, Worcestershire sauce, and apple cider vinegar. Scrape up any browned bits from the bottom of the pot. Bring to a gentle simmer.
6. Add the drained kidney beans and the reserved cooked bacon to the chili. Reduce heat to low and partially cover. Simmer gently for 45–60 minutes, stirring occasionally, until flavors meld and chili thickens. Add more broth or water if it becomes too thick.
7. About 10 minutes before serving, whisk the masa harina slurry again and gradually stir it into the simmering chili to thicken and add a subtle corn flavor. Simmer uncovered for an additional 10 minutes, stirring, until the masa is cooked and the chili reaches desired thickness.
8. Taste and adjust seasoning with additional salt, pepper, cayenne, or a splash more vinegar for brightness. If you prefer a deeper smoky note, a dash more smoked paprika or a splash of strong brewed coffee can be added here.
9. Serve hot in bowls topped with optional garnishes (shredded cheddar, green onions, sour cream, cilantro, and lime wedges). This chili is hearty enough to serve on its own; for a classic Arkansas pairing, offer warm cornbread or crackers alongside.