Keto Venison Chili with Adobe Chipotles

Ah, spicy chili. That hearty, comforting dish we all love to devour on a snowy winter’s day. After a snowy day spent out in  the forest trails snowshoeing with your adventure dog, you may be ready for some hearty chili by the evening. But if you’re anything like me, you might love chili, but chili does not love you! Unless I wanted to be sleeping in the garage with the dog, I needed to come up with a beanless chili recipe and now! Let’s face it—beans can be a great source of fiber, but they’re also the undisputed champions of generating gas that could make my dog blush. But fear not, my friend! There’s a better way to make chili. One that doesn’t involve beans and doesn’t send you sprinting for the nearest open window. Even better, this Venison Chili is low-carb and keto-friendly.

The Beanless Revolution: How to Make Chili Without the Post-Meal Apocalypse

Chili doesn’t need beans. That’s right—no beans! Beans are the crutch of lazy chili makers who are more concerned about filling up the pot than making something truly epic. The key to a perfect chili that won’t make you hate yourself and everyone around you later is simple: savory and flavorful ingredients that don’t involve a bloating time bomb.

The Secret Weapon: Venison Steaks from Grocery Outlet

Let’s talk about the star of this chili: Venison. Now, I know what you’re thinking—“Isn’t venison, like, what my redneck neighbor eats? Shouldn’t I leave that to people with hunting rifles, MAGA hats and beards as thick as the wilderness?” Well, let me stop you right there. Venison is not just for mountain men anymore, folks. It’s for anyone who wants chili so delicious they won’t ever go back to that beef nonsense. It’s lean, rich, and just… better.

Venison is at an all-time low price, while the price of all that beef is skyrocketing since so many cows are infected with Bird-Flu. According to the National Hog Farmer (He sounds like an expert, right?) The price of beef is at an all-time high right now. Avian Influeza has been found in cows in 16 states, which means, The West may have been won on beef but you might want to look at some beef alternatives here in 2025.

Grocery Outlet carries venison steaks at a phenomenal price, and if you haven’t grabbed a couple for your chili, you’re basically living in the dark ages of chili. Once you’ve had venison chili, there’s no turning back. Beef chili? What’s that? A distant memory, like Joe Biden or Tesla’s. But don’t take my word for it—try it for yourself and you’ll soon understand why you can never look at a beef chili the same way again.

The Magic Ingredients: Garlic, Chipotle, and Balsamic Vinegar

So, how do you take that venison to the next level? It’s all about flavor, baby! You don’t want to just throw some meat in a pot with old expired spices and hope for the best. No, no, no—this is art. First off, you need lots of roasted garlic. We’re talking so much garlic that the vampires will think twice about getting anywhere near you. Roasting the garlic brings out its sweetness and mellows it out—so no, your chili won’t taste like you just chewed on a raw clove-like an amateur.

Next up: spicy chipotle chilis floating in tomato sauce. These little bad boys add that smoky, spicy depth you never knew you needed. They kick the flavor into overdrive and will have your taste buds dancing. You can find them in a can with the ethnic ingredients at your grocer. And let’s not forget balsamic vinegar. It might sound weird at first, but that tangy sweetness? It’s like a secret handshake between your ingredients that makes everything come together in a perfectly balanced, savory symphony. Trust me on this one.

The Key to Chili Mastery: Slow and Steady Wins the Race 

But here’s the real kicker—this chili needs to simmer. Yes, I said it. Simmer. You don’t want to rush this process. Put all the ingredients together, set it on simmer and take your pup for a snowy walk. Come back an hour later and trust me, Vension perfection is so close!  You’ve got to let that venison soak in all those delicious flavors, and there’s only one way to do that: time. So while you’re out snowshoeing through the mountains or curled up in front of a roaring fire, let your chili do its thing. Half a day of slow simmering, and you’ll have a chili so savory and flavorful, that you’ll be convinced you’ve entered the realm of chili gods.

And the best part? No beans = no fart room. You’ll never have to dread the post-chili aftermath again. No more wondering if you should sleep in the garage just to spare your family from the fragrance of your chili triumph. You’ll just have a delicious, hearty bowl of chili that fills you up without filling the room with… other things.

Say Goodbye to Beans and Hello to Venison Chili That Won’t Send You to the Fart Room!

So, next time you find yourself craving chili, skip the beans, grab some venison steaks, and let your taste buds take a journey they’ll never forget. Make your chili with roasted garlic, chipotle chilis, balsamic vinegar, and plenty of time to simmer, and you’ll be in for a treat that will have you asking yourself, “Why didn’t I make this sooner?”

And most importantly, you’ll stay out of the fart room. Your friends and family will thank you. Heck, the entire neighborhood might thank you.

Happy cooking, and may your chili be bean-free and your air always fresh!

Keto Venison Chili with Adobe Chipotles

So, how do I make this Venison Chili?

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