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Ten-Point Venison Chili

Ten-Point Venison Chili

This easy and hearty chili is the perfect way to use up your ground venison. Our Ten-Point Chili Mix takes all the guesswork out of getting the seasoning blends just right. Just add meat (ground beef works too), veggies, beans and your favorite toppings and you have a blue-ribbon chili worthy of any cookoff. If you're grinding your own meat, we recommend a coarse grind for heartier pieces. 

Difficulty: Easy
Prep time: 10 minutes
Cook time: 55 minutes
Serves: 4-8

2 slices  Thick-Cut Bacon, diced
1 1/2 lbs.  Venison, ground (or 85/15 Ground Beef)
2 stalks Celery, chopped
Yellow Onion, chopped
2 cloves Garlic, minced
Red Bell Pepper, diced
4 oz.  Green Chiles
1 package Ten-Point Chili Mix
1 can (16 oz.)  Dark Kidney Beans, drained
1 can (15 oz.)  Black Beans, drained
28 oz.  Diced Tomatoes
4 cups Water
Kosher Salt to taste
Jalapeño, sliced
Cheddar Cheese
Sour Cream
Charred Corn Salsa


  1. In a large stockpot, over medium-high heat, sauté bacon for 3 minutes, stirring often. Add in ground venison or beef, and sauté for 2 minutes, breaking up meat with a large spatula or fork. 

  2. Once meat begins to brown, add celery, onion, and garlic. Sauté for 5 minutes, then add bell pepper and salt. Sauté 3 minutes, then add green chilis and seasoning mix. Stir for 1 minute.

  3. Add drained beans, tomatoes and water. Stir well. Reduce heat to low and bring to a simmer. Cover pot and cook for 30 to 40 minutes, stirring occasionally.

  4. Serve warm with your favorite toppings. 

If you're using a slow cooker: Follow steps 1-2, then add meat mixture, beans, tomatoes and water to your slow cooker. Cook on low for 6-8 hours. 

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