Venison Chili Bread Bowls

When fall is in the air, there's nothing better than a big, hot bowl of chili. Well...strike that. There's one thing better, and that's a big hot bowl of chili served in a freshly baked bread bowl.

Venison chili is hearty, full of flavor, and is a great way to use up the venison in your freezer. The long simmer makes sure that the meat is tender, and all of the seasonings make this one of the best bowls of chili you'll ever have.

You don't have to bake your own bread bowls to pull this off, either. If you're short on time, or just don't want to run the oven for a couple of hours, grab a few large sourdough or artisan rounds from your grocery store bakery. Look for something with a thick, firm crust, since that's what keeps the bread from turning to mush once the hot chili hits it. Cut the top off, pull out the center, and you're just as far along as if you'd baked them yourself.

Our homemade Milk Rolls dough, shaped extra large instead of into individual rolls, gives you a softer bowl with more of a rich, buttery flavor. Store-bought sourdough leans tangier and a little sturdier. Both work, so it really just comes down to how much time you have and what you're in the mood for.

Why You'll Love This Recipe

• Dinner and dishes in one - The bread bowl is the bowl, so there's a lot less to wash up afterward.
• Two ways to get the bread - Bake it from scratch with our milk roll dough, or grab bread bowls from the store when you're short on time.
• Feeds a crowd - This recipe makes 12 individual bread bowls, plenty for a big family dinner or a game day crowd.
• A great way to use up venison - Simple, slow-simmered, and forgiving if you're new to cooking wild game.
• Endlessly customizable - Load up the toppings, adjust the heat, or swap in a different game meat or beef.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

For the bread bowls

If you don't want to make these from scratch, feel free to pick some up from your local bakery or grocery store.

• Milk - whole milk makes the richest dough, but 2% works fine too.
• Active dry yeast - instant yeast is a fine swap, just skip proofing it in the warm milk first.
• Salt
• Sugar - feeds the yeast and rounds out the flavor.
• Oil - any neutral oil like vegetable or canola.
• Buttermilk powder - adds richness, but can be left out with no major issue if you don't have it on hand.
• Flour - all-purpose works great; bread flour gives a slightly chewier crust.

For the chili

• Venison meat - elk, moose, bison, or wild boar all work here too, and regular beef is a fine substitute if that's what you have. I typically use ground venison, but if I have a venison roast around I use that also. Just note that if you use a roast you'll need to increase the cook time substantially and simmer until the roast pieces are nice and tender.
• Olive oil - avocado oil will also work here.
• Stewed tomatoes
• Onion - white, yellow, or sweet all work well!
• Celery stalk
• Water
• Spicy Pork Rub - or swap in your favorite packaged chili seasoning if you don't have the rub on hand.
• Salt
• Onion powder
• Cumin
• Black pepper
• Garlic powder
• Black chili beans - or whatever canned bean you like best, drained.

Toppings

• Sour cream - or Mexican crema. Whatever you have on hand.
• Shredded cheese - a Mexican blend or sharp cheddar both work well.
• Jalapeno peppers - fresh or pickled, your call.
• Hot sauce

Venison Sloppy Joes

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

Make Bread bowls

1. Mix - Combine the warm milk, yeast, salt, sugar, and oil in your stand mixer, then work in the buttermilk powder and flour until the dough comes together and pulls away from the sides of the bowl.
2. Knead - Knead on medium-high for 5-10 minutes, until the dough turns soft and stretchy.
3. Rise - Let the dough double in a warm spot, about 1-2 hours (or let it rise in the fridge overnight for even better flavor).
4. Shape - Punch down the dough and divide it into 12 even mounds instead of the usual two dozen rolls. Shape each into a tight, smooth round.
5. Rise again - Let the shaped dough double again.
   NOTE: Start the chili (instructions below) at this point so it has time to simmer while the bread dough is rising.
6. Bake - Bake at 375°F for about 18-22 minutes, until deep golden brown all over and the bottom sounds hollow when you tap it.
7. Hollow out - Once the loaves have cooled, slice the top off each one and pull out the center, leaving a sturdy wall of bread.

Make chili

1. Brown - In a large Dutch oven, brown the cubed venison in the olive oil over medium heat. If you're using ground venison, you can brown it after the cubed venison. Return the browned, cubed venison to the pot at this point.
2. Simmer - Add the tomatoes, onion, celery, water, and seasonings, then simmer over medium-low heat for a few hours, until the venison is fork tender. Keep an eye on the level of liquid, and add additional water if necessary.
3. Beans - Stir in the drained black beans during the last 10 minutes of cooking.
4. Assemble - Ladle some chili into each bread bowl and pile on your favorite toppings immediately before serving.

Venison French Dips

Recipe Tips

• Get ahead of it - Let the dough do its first rise overnight in the fridge, so you can shape and bake fresh bread bowls the same day you're serving dinner.
• No time to bake? - Grab large bakery-style bread rounds instead. Sourdough holds up especially well.
• Save the guts - Don't toss the bread you scoop out of the middle. Tear it up and toast it for dipping, or turn it into croutons for later.
• Make it ahead - Chili always tastes better the next day, so it's a good one to make in advance and reheat.

Recipe FAQ

Venison Stew

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