This Deer Steak Chili recipe is loaded with slow cooked deer meat, tomatoes, beans, aromatics, and all the amazing spices that make a great chili. Plus the secret ingredient of crushed Doritos goes right into the pot!

I also love my Easy Venison Chili made with ground venison, but if I have the time, I'll turn to this steak chili with more complex and bold flavors.

For this deer chili recipe, I go easy on the beans because our 10-year-old daughter isn't a fan. If you're not a proponent of beans in your chili, you can exclude them all together or add extra as you like.

In some parts of the United States, late April means beautiful warm weather and a yearning for spring salads. But here in North Dakota, we aren't there yet. We've got rain and cool weather in the forecast, so I thought I would make my life easier this week and make a batch of this deer chili the girls and I can heat up for leftovers. And everyone knows chili tastes even better the next day!

Benefits Of Eating Deer Meat

Deer meat offers a range of benefits that make it a great choice for chili. First of all, deer meat is leaner than beef, which means it contains less fat and cholesterol. This makes it a healthier option for those watching their diet or looking to reduce their intake of saturated fats. Additionally, deer meat is a great source of protein, iron, and B vitamins.

But even without the health benefits, you should cook deer meat for the flavor! Deer meat has a great taste that adds a different dimension to traditional chili. The bold flavor of deer meat pairs well with the spices and ingredients used in most chili recipes, creating a delicious dish. By choosing deer meat to put in your chili, you can elevate the flavor profile from ordinary to extraordinary.

The Story Of The Deer Hunt

I was exhausted after driving six hours from my home in Fargo. I hoped to get a few hours of sleep in my tent before the morning hunt. However, the quiet abruptly broke with the roar of a diesel engine. The sound grew louder, passed by, and then faded into the distance. Soon after, I heard another truck rumbling along the gravel road toward me. It, too, rumbled past and continued heading north.

Camping in the Little Missouri National Grasslands once provided complete solitude. Unfortunately, the rapid expansion of oil and gas development has reduced both its remoteness and natural beauty. Despite this, I remain captivated by this corner of the world, much like Theodore Roosevelt was.

After a restless night, I woke before dawn and stretched in my zero-degree sleeping bag. I could see my breath in the air. I didn't want to take the time to start a fire. Instead, I lit my small backpack stove and boiled just enough water for a hot cup of instant coffee.

I was used to waking up cold in the Badlands of North Dakota. In fact, I like it. It made me feel strong and ready for the hunt. Like I could accomplish anything.

I had scouted this piece of public land for weeks, and I knew exactly where the deer were hanging out. That November morning in western North Dakota was cool and crisp, with just a hint of frost on the ground. As the sun began to rise, I drank the last few drops of my coffee and stepped out of the pickup with my rifle in hand.

I descended down the ridge into the Little Missouri River valley and immediately found passageways all throughout the tall grass. These escape routes for all of the animals that inhabit this place head in every direction, weaving a web that us humans could never understand. The leaves had already fallen from the skeletal cottonwoods that towered overhead. After a brief walk with a mix of yellow and crimson leaves crunching underfoot, a mule deer doe jumped up and bounded about 50 yards away before stopping and looking back at me. I took a deep breath, aimed, squeezed the trigger, and the rifle roared to life.

Why I Hunt

Hunting stories like this always flood my mind when I stare down at all the packages of venison in my freezer. Every time we sit down at the supper table, my 9-year-old daughter wants to know where the meat came from.

Preparing meat you procure with your own hands turns a daily ritual that might otherwise seem hurried and uninspired into a celebration. Months after hunting season has ended, you can be reminded of the rewards people receive when they put forth the extra effort. Maybe it was a grueling 5-mile pack out, or success during bad weather when every other human fled the mountain and went home. For that little sliver of time each evening that our family commits to sitting around the dinner table together, I am focused on what's important.

However, I don't intend for the image of my happy family sitting around the table together to make you forget about the bloody work of killing and butchering animals. When people ask me why I hunt and fish for my food, I usually offer the same three points:

1. Wild foods are environmentally low impact.

2. Meat from wild game is typically lower in fat and healthier than meat from domestic animals.

3. Hunters and anglers here in the United States spend billions of dollars every year to preserve wildlife habitat (Pittman-Robertson Act).

Because I choose to be an omnivore, I have assumed the responsibility for acquiring meat for myself and my family, rather than entrusting that undertaking to processors, packagers, and distributors. And it's also a great excuse for me to get outside and enjoy this country's beautiful wild lands, waters, and wildlife.

How To Make Deer Chili with Steak

For this steak chili recipe, I used a bottom round venison steak which is just a smaller cut of meat taken off of the hindquarter roast. Because of this distinction, the cut of meat will be smaller, cook faster, and won't have a bone present. I wouldn't use your precious backstrap or tenderloins for this steak chili. Save those for one of these 15 Best Venison Steak Recipes. I recommend a top round, bottom round, or even eye of round for this steak chili recipe.

1. Gather all of your ingredients.

Deer Chili Recipe ingredients including deer steak, beef broth, onion, garlic, celery, crushed tomatoes, tomato paste, beans, and spices.

2. Adjust oven rack to lower-middle position and heat oven to 350 degrees F.

3. Roughly cut steak into 2-inch cubes or slice it against the grain into pieces about ¼-inch thick by 1 ½-inches square. Toss with 1 ½ teaspoons salt and set aside.

4. Meanwhile, add Doritos, cumin, paprika, garlic powder, coriander, oregano, and black pepper to food processor or coffee grinder and process until finely ground, about 30 seconds. Transfer mixture to a bowl and set aside.

5. In a Dutch oven or other large heavy pot over medium-high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat for about 3 minutes, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.

6. To the empty but crusty pot, add the onion and sauté until soft, about 5 minutes. Add the celery and garlic and sauté for another 2 minutes.

7. Add Dorito/spice mix, beef broth, crushed tomatoes, tomato paste, honey, beans with their liquid, and the cooked deer steak.

*A touch of honey to sweeten the deer chili.*

8. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover with a lid, transfer to oven, and cook until deer meat is tender and chili is slightly thickened, about 1 hour, stirring occasionally to prevent sticking.

9. Remove chili from oven and let stand, uncovered, for 10 minutes. Season with salt to taste. Serve, with chopped onion, cilantro, shredded cheese, and more Doritos on the side. (Chili can be made up to 3 days in advance.)

Deer Steak Chili with beef broth, kidney beans, garlic, celery, and honey and garnished with cilantro, onions, cheese, and Doritos.

Deer Chili Garnish Options

Diced avocado and sour cream are also good options for garnishing. This steak chili is intensely flavored and should definitely be served with tortilla chips and/or plenty of steamed white rice.

More Great Deer Recipes

If you are looking for more great ideas on how to cook with some of that venison in your freezer, be sure and check out these family favorites:

Come Deer Hunting in North Dakota

If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

Join Our Wild Game Cooking Community

DID YOU MAKE THIS RECIPE?

If you make this Deer Steak Chili Recipe, tag @wildgameandfish so I can share it on my Instagram stories.

Did you enjoy this Deer Chili Recipe? Be sure to leave a 5-star rating RIGHT HERE!

The Best Deer Steak Chili Recipe

5 from 14 votes

Print Rate

Course: Main Course

Cuisine: American, Tex Mex

Keyword: chili, dinner, dutch oven, game day, soups, stews, and chili, steak chili, venison, venison chili, venison steak recipes, venison stew and soup recipes, winter soups, stews, and chili

Prep Time: 20

Cook Time: 1 15

Resting time: 10

Total Time: 1 45

Servings: servings

Author: Jeff Benda

Ingredients

2 pounds deer steak
1 ½ teaspoons kosher salt
1 ounce Doritos Nacho Cheese Flavored tortilla chips, crushed (¼ cup)
2 Tablespoons ground cumin
1 Tablespoon paprika
1 Tablespoon garlic powder
1 Tablespoon ground coriander
2 teaspoons dried oregano
2 teaspoons black pepper
2 Tablespoons vegetable oil
1 large yellow onion, finely chopped
2 celery stalks, finely chopped
2 Tablespoons minced garlic
3 cups beef broth
28 ounce can crushed tomatoes
6 ounce can tomato paste
2 Tablespoons honey
1 15-ounce can kidney beans or pinto beans
Coarsely chopped red onion
Coarsely chopped cilantro
shredded Monterey Jack cheese

Instructions

Gather your ingredients.
Adjust oven rack to lower-middle position and heat oven to 350 degrees F.
Roughly cut steak into 2-inch cubes or slice it against the grain into pieces about ¼-inch thick by 1 ½-inches square. Toss with 1 ½ teaspoons salt and set aside.
Meanwhile, add Doritos, cumin, paprika, garlic powder, coriander, oregano, and black pepper to food processor or coffee grinder and process until finely ground, about 30 seconds. Transfer mixture to a bowl.
In a Dutch oven or other large heavy pot over medium-high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat for about 3 minutes, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
To the empty but crusty pot, add the onion and sauté until soft, about 5 minutes. Add the celery and garlic and sauté for another 2 minutes.
Add Dorito/spice mix, beef broth, crushed tomatoes, tomato paste, honey, beans with their liquid, and the cooked deer steak. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until deer meat is tender and chili is slightly thickened, about 1 hour, stirring occasionally to prevent sticking.
Remove chili from oven and let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with optional garnishes on the side such as chopped red onion, cilantro, shredded cheese, and more Doritos on the side. (Chili can be made up to 3 days in advance.)