Did a search on forum without luck. Maybe not searching right but figured deer chili would be on here a few thousand times but no.

I have ground venison not cubed venison. Looking for a good chili recipe, thanks for help in advance. Happy Holidays

look about 4 recipes down in the REcipe section

Carroll Shelby Chili Kit, available at most any grocery store. Makes good chili! Not saying it's the best or anything, but it makes good chili without a lot of fuss.

no beans

Here is one on facebook. I haven't tried it though

Homemade Cajun Venison Chili, Cast Iron

First the meat:
Ground deer meat is great to use, and adding small cubed chunks is even better. use 2 or 3 lbs, gauge by the size of your pot. Still hunt deer meat is better for the quick cook method than deer that was run by dogs. Olive oil is great for sauteing the meat until brown, using your favorite seasoning. Drain if needed, set aside in sealed container.

Saute the vegetables:
Add a bit more olive oil and add a couple of chopped Vidalia onions, you’ll like the mild sweet flavor. Add one or two (two) chopped bell peppers (or three if small). Use all three colors if you can: red, green and yellow for effect. I like to bring the heat back up slowly, stirring often and adding a splash or two of marinade, or even honey mustard sauce. Don’t overcook- remove and place in sealed container.

Load the pot again:
You’ll be using canned vegetables here, one or two of your choice: red beans, pinto beans or both (undrained). Black beans are Ok, even a can of mixed vegetables. Whatever you like, chunk it in there. Start bringing the temperature back up. Add a 6-ounce can of tomato paste and 1/8 to 1/4 cup Worcestershire sauce during stirring process (taste as you go). Add two cans of Rotel tomatoes with green chili peppers, a 15 oz can of crushed tomatoes, and about 2 tablespoons of chili powder.

Add back the deer meat, stirring to blend. If liquid is needed use chicken broth, for a thicker/creamier chili add Tony Chachere’s Creole White gravy Mix; it thickens faster than flour. Simmer for about an hour with the lid on, stirring from time to time. Remove from heat, add back and stir in the sautéed onions and bell peppers and sprinkle with grated cheddar cheese. Cover until melted and serve with corn bread if you have it.

2-4 pounds deer meat, ground or chili-chunked
3 cans rotel
2 cans or 2 lbs red beans
2 pods of garlic or 4-5 tablespoons
2-3 onions
4-5 hatch chili's (or 4 cans)
chili powder
cayenne
cumin
paprika
garlic salt
quart of home canned tomatoes (or 24 oz of tomato sauce)
6 pack of coors light, or shiner, very cold
1 Sig 9mm or similar handgun, loaded

open beer 1
saute veggies in olive oil
open beer 2
brown meat
equal parts of seasonings except less salt
open beer 3
add rotel
cook a while
add beans
cook a while
add tomatoes or sauce
cook a while
open beer 4;
relax a while while it simmers
have crackers and cheese ready
put chili in bowl, crackers on the side, cheese in the middle
shoot anyone that puts crackers crushed in a bowl
open beer 5
eat first bowl,
repeat bowls and beer 6