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45 Minutes

Serves 4-5

Difficulty: Simple
A classic, revisited! And this time with the added flavor and nutrition of bone broth. Simple, quick, and delicious, Jordan offers up some heat options and tops off this rich chili with cotija cheese, cilantro and avocado! Enjoy!
  • 1 lb ground venison
  • 2 cups venison bone broth
  • 15 oz can diced fire roasted tomatoes
  • 1/2 cup tomato sauce
  • 1 can of chipotle peppers in Adobo sauce (*recommended 2 whole peppers from the can, add less or more to heat preference.)
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 3-4 garlic cloves, finely minced
  • 1 1/2 Tbsps chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • Optional Toppings: Cotija cheese, cilantro, avocado
Sauté veggies:

Heat a large pot on medium heat. When the pot is hot, add a generous drizzle of oil. Add onion, green bell pepper, and a pinch of salt and pepper. Sauté until onion and bell pepper soften (about 4-5 minutes). Add garlic and continuously stir for about 1 minute. 

Brown ground:

Place ground venison in a pot. Break it apart with a spatula and season meat with salt, pepper. Cook until browned.

Add bone broth, tomatoes and peppers and simmer:

Stir in venison bone broth, roasted tomatoes, tomato sauce, chipotle peppers*, and seasonings. Bring to a simmer. Then reduce heat to low and gently simmer, uncovered for 20-25 minutes, stirring occasionally. Add salt and pepper to taste.  

Let chili rest and serve:

Let chili rest for about 5 minutes before serving. Add toppings. Enjoy!

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