If you’re looking for a hearty, smoky, and flavor-packed chili recipe, this Over the Top Venison Chili takes traditional homemade chili to an entirely new level!

This Over the Top Venison Chili combines lean ground venison, savory Italian sausage, and a rich tomato base to create the ultimate comfort food. Unlike traditional chili recipes, this version uses the popular over the top chili method, where seasoned ground meat cooks on a wire rack directly above the chili base. As the meat slowly cooks, its flavorful drippings fall into the chili below, adding richness and depth that you simply can’t achieve with traditional stovetop chili.

Feeds 4-5 people 

Prep time 20 minutes 

Cook time 90-120 minutes 

Why Over The Top Venison Chili Works

The Over the Top Cooking Method Creates Incredible Flavor: Instead of browning the ground meat directly in a skillet, this recipe uses a wire rack positioned above the chili base. As the venison and Italian sausage slowly cook, their flavorful drippings fall directly into the tomato mixture. Consequently, the chili develops a rich, savory flavor throughout the cooking process. This technique also allows the meat to develop a delicious exterior before being broken apart and mixed into the chili.

Combining Venison and Italian Sausage Creates the Perfect Balance: Ground venison is naturally lean, making it an excellent protein for homemade chili. However, its lower fat content can sometimes result in a drier texture. By combining one pound of venison with one pound of ground Italian sausage, you introduce additional fat, moisture, and seasoning. As a result, the finished chili has a tender texture and a more balanced flavor. Alternatively, ground beef works just as well if you prefer a more traditional chili combination.

Roasted Garlic Tomato Sauce Adds Richness and Depth: Using roasted garlic tomato sauce instead of plain tomato sauce gives this venison chili an additional layer of flavor. Furthermore, the tomato paste helps thicken the chili while providing a concentrated tomato flavor. When combined with sautéed onions, green bell peppers, garlic, and chili seasoning, these ingredients create a flavorful base that complements the venison without overpowering its natural taste.

Low and Slow Cooking Develops a Rich, Hearty Chili: Cooking the seasoned meat at 250°F (121°C) allows it to gradually develop flavor while the chili base catches the drippings underneath. Additionally, finishing the recipe on the stovetop gives the beans, beef broth, meat, and tomato mixture time to come together. This final simmer helps distribute the seasoning evenly and creates a thick, hearty chili that’s perfect for topping with shredded cheddar cheese and sour cream.

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Ingredients:

Chili Base

• 24 oz roasted garlic tomato sauce (or your favorite tomato sauce)
• 3 tablespoons tomato paste
• 1 medium white onion, roughly chopped
• 1 green bell pepper, roughly chopped
• 2 tablespoons minced garlic
• ½ cup low-sodium beef broth (or regular beef broth diluted with water)
• 1 tablespoon chili seasoning
• 1 (15 oz) can black beans, drained and rinsed
• 1 (4 oz) can diced green chilies
• 1 tablespoon olive oil

Venison Meat Mixture

• 1 lb ground venison
• 1 lb ground Italian sausage (or ground beef)
• 2 tablespoons chili seasoning
• Additional chili seasoning for the top of the meat

Garnish

• Shredded cheddar cheese
• Sour cream

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Prep

Prepare the Vegetables: First, roughly chop the green bell pepper and white onion into bite-sized pieces. Meanwhile, heat a large skillet over medium heat and add approximately one tablespoon of olive oil.

Sauté the Vegetables: Next, add the chopped peppers and onions to the heated skillet. Sauté for approximately 5–7 minutes, stirring occasionally, until the vegetables soften and become fragrant. Then, add the minced garlic and one tablespoon of chili seasoning. Continue cooking for another 1–2 minutes, allowing the garlic and spices to release their flavors.

Prepare the Chili Base: Once the vegetables are cooked, transfer them into a deep oven-safe dish or aluminum pan. Afterward, add the roasted garlic tomato sauce, diced green chilies, and tomato paste. Stir everything together until all the ingredients are evenly incorporated. Make sure your dish is deep enough to hold the chili while allowing room for the meat drippings.

Season the Venison and Sausage: Meanwhile, place the ground venison and Italian sausage into a large mixing bowl. Add the remaining two tablespoons of chili seasoning and gently mix until the seasoning is evenly distributed throughout the meat. Next, form the mixture into a large, evenly shaped meat log that will fit comfortably on your wire rack.

Set Up the Over the Top Chili: Once the meat is formed, carefully place it onto a wire rack positioned directly above the chili base. Then, sprinkle an additional light layer of chili seasoning over the top of the meat. Make sure the rack is secure and that the meat is positioned over the chili so its drippings fall directly into the sauce as it cooks.

Cooking Process

Smoke or Bake the Venison Chili: Next, preheat your smoker or oven to 250°F (121°C). Carefully place the entire setup inside, keeping the meat positioned directly above the chili base. Allow the venison and sausage mixture to cook until the thickest part of the meat reaches an internal temperature of 165°F (74°C). Depending on the thickness of your meat log and your cooking equipment, this will generally take approximately 2–3 hours. For the most accurate results, use an instant-read meat thermometer.

Combine the Meat and Chili: Once the meat reaches 165°F (74°C), carefully remove the rack from the smoker or oven. Next, break the cooked meat into small, bite-sized crumbles and transfer everything directly into the chili base. Stir thoroughly to distribute the venison and sausage throughout the tomato mixture.

Add the Beans and Beef Broth: After combining the meat with the chili, pour in the low-sodium beef broth and add the drained black beans. Stir everything together until the ingredients are evenly incorporated. Additionally, if you prefer a thinner chili, add a small amount of extra beef broth until you reach your desired consistency.

Simmer the Venison Chili: Next, transfer the chili to a large pot or, if your oven-safe dish is also stovetop-safe, place it directly over low heat. Allow the chili to gently simmer for approximately 15–20 minutes, stirring occasionally. During this time, the flavors will continue developing while the chili thickens slightly.

Garnish and Serve: Finally, ladle the finished Over the Top Venison Chili into individual serving bowls. Top each bowl with a generous sprinkle of shredded cheddar cheese and a dollop of sour cream. Serve immediately and enjoy!

Final Thoughts On Venison Chili

This Over the Top Venison Chili is the perfect combination of traditional comfort food and backyard BBQ cooking. By slowly cooking seasoned ground venison and Italian sausage directly above a rich tomato base, you create layers of flavor that make this recipe stand out from ordinary homemade chili.Furthermore, the combination of roasted garlic tomato sauce, sautéed vegetables, black beans, and chili seasoning creates a hearty meal that’s packed with flavor.

If you are looking for another fall recipe try this Roasted Tomato Basil Soup or Elote Corn

Yield: 1

Over The Top Venison Chili

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This Over the Top Venison Chili combines lean ground venison, savory Italian sausage, and a rich tomato base to create the ultimate comfort food. Unlike traditional chili recipes, this version uses the popular over the top chili method, where seasoned ground meat cooks on a wire rack directly above the chili base. As the meat slowly cooks, its flavorful drippings fall into the chili below, adding richness and depth that you simply can't achieve with traditional stovetop chili.

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Ingredients

• 24 oz roasted garlic tomato sauce (or your favorite tomato sauce)
• 3 tablespoons tomato paste
• 1 medium white onion, roughly chopped
• 1 green bell pepper, roughly chopped
• 2 tablespoons minced garlic
• ½ cup low-sodium beef broth (or regular beef broth diluted with water)
• 1 tablespoon chili seasoning
• 1 (15 oz) can black beans, drained and rinsed
• 1 (4 oz) can diced green chilies
• 1 tablespoon olive oil

Meat Mixture

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• 1 lb ground venison
• 1 lb ground Italian sausage (or ground beef)
• 2 tablespoons chili seasoning
• Additional chili seasoning for the top of the meat

Garnish

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• Shredded Cheddar Cheese
• Sour Cream
• Jalapeno Slices

Instructions

1. Prepare the Vegetables: First, roughly chop the green bell pepper and white onion into bite-sized pieces. Meanwhile, heat a large skillet over medium heat and add approximately one tablespoon of olive oil.
2. Sauté the Vegetables: Next, add the chopped peppers and onions to the heated skillet. Sauté for approximately 5–7 minutes, stirring occasionally, until the vegetables soften and become fragrant. Then, add the minced garlic and one tablespoon of chili seasoning. Continue cooking for another 1–2 minutes, allowing the garlic and spices to release their flavors.
3. Prepare the Chili Base: Once the vegetables are cooked, transfer them into a deep oven-safe dish or aluminum pan. Afterward, add the roasted garlic tomato sauce, diced green chilies, and tomato paste. Stir everything together until all the ingredients are evenly incorporated. Make sure your dish is deep enough to hold the chili while allowing room for the meat drippings.
4. Season the Venison and Sausage: Meanwhile, place the ground venison and Italian sausage into a large mixing bowl. Add the remaining two tablespoons of chili seasoning and gently mix until the seasoning is evenly distributed throughout the meat. Next, form the mixture into a large, evenly shaped meat log that will fit comfortably on your wire rack.
5. Set Up the Over the Top Chili: Once the meat is formed, carefully place it onto a wire rack positioned directly above the chili base. Then, sprinkle an additional light layer of chili seasoning over the top of the meat. Make sure the rack is secure and that the meat is positioned over the chili so its drippings fall directly into the sauce as it cooks.
6. Smoke or Bake the Venison Chili: Next, preheat your smoker or oven to 250°F (121°C). Carefully place the entire setup inside, keeping the meat positioned directly above the chili base. Allow the venison and sausage mixture to cook until the thickest part of the meat reaches an internal temperature of 165°F (74°C). Depending on the thickness of your meat log and your cooking equipment, this will generally take approximately 2–3 hours. For the most accurate results, use an instant-read meat thermometer.
7. Combine the Meat and Chili: Once the meat reaches 165°F (74°C), carefully remove the rack from the smoker or oven. Next, break the cooked meat into small, bite-sized crumbles and transfer everything directly into the chili base. Stir thoroughly to distribute the venison and sausage throughout the tomato mixture.
8. Add the Beans and Beef Broth: After combining the meat with the chili, pour in the low-sodium beef broth and add the drained black beans. Stir everything together until the ingredients are evenly incorporated. Additionally, if you prefer a thinner chili, add a small amount of extra beef broth until you reach your desired consistency.
9. Simmer the Venison Chili: Next, transfer the chili to a large pot or, if your oven-safe dish is also stovetop-safe, place it directly over low heat. Allow the chili to gently simmer for approximately 15–20 minutes, stirring occasionally. During this time, the flavors will continue developing while the chili thickens slightly.
10. Garnish and Serve: Finally, ladle the finished Over the Top Venison Chili into individual serving bowls. Top each bowl with a generous sprinkle of shredded cheddar cheese and a dollop of sour cream. Serve immediately and enjoy!

Notes

The Over the Top Cooking Method Creates Incredible Flavor: Instead of browning the ground meat directly in a skillet, this recipe uses a wire rack positioned above the chili base. As the venison and Italian sausage slowly cook, their flavorful drippings fall directly into the tomato mixture. Consequently, the chili develops a rich, savory flavor throughout the cooking process. This technique also allows the meat to develop a delicious exterior before being broken apart and mixed into the chili.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 620Sodium: 920mgFiber: 4gProtein: 48g