A Hearty Bowl of South Texas Tradition
Nothing warms you up after a cold morning in the deer blind like a steaming bowl of venison chili. This recipe transforms your hard-earned harvest into a rich, flavorful dish that feeds a crowd and tastes even better the next day.
Why Venison Makes Better Chili
Venison is leaner than beef, which means it absorbs spices and aromatics beautifully. The key is cooking it low and slow to keep it tender while building deep, complex flavors.
Ingredients
- 2 lbs ground venison (or cubed venison stew meat)
- 1 lb pork chorizo (adds fat and flavor)
- 2 large onions, diced
- 6 cloves garlic, minced
- 2 jalapeños, seeded and minced
- 2 poblano peppers, roasted and diced
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 1 bottle dark Mexican beer
- 3 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp smoked paprika
- 1 tbsp oregano
- 2 tsp cocoa powder (secret ingredient)
- Salt and pepper to taste
- 2 cans pinto beans (optional)
Instructions
- Brown the meat: In a large Dutch oven over medium-high heat, brown the chorizo first, breaking it apart. Remove and set aside. Brown the venison in batches – do not crowd the pan. Season with salt and pepper.
- Build the base: Add onions to the pot and cook until softened, about 5 minutes. Add garlic, jalapeños, and poblanos. Cook 2 more minutes.
- Add spices: Stir in chili powder, cumin, paprika, oregano, and cocoa powder. Toast for 1 minute until fragrant.
- Combine and simmer: Return all meat to the pot. Add tomatoes, broth, and beer. Stir well and bring to a boil.
- Low and slow: Reduce heat to low, cover, and simmer for 2-3 hours. Stir occasionally. Add beans in the last 30 minutes if using.
- Finish and serve: Taste and adjust seasoning. Serve in bowls topped with shredded cheese, sour cream, diced onion, and fresh cilantro.
Pro Tips
- Add fat: Since venison is lean, the chorizo adds necessary fat. You can also use bacon or beef fat.
- Make it ahead: Chili tastes better the next day after flavors meld overnight.
- Freeze portions: This recipe freezes beautifully for up to 3 months.
Processing Tip
When you bring your deer to Ruiz Custom Meats, ask us to set aside 2-3 pounds of ground venison specifically for chili. We can also mix in pork fat during grinding for a juicier result.
Prep Time: 20 minutes | Cook Time: 2-3 hours | Serves: 8-10
