Venison? Taco? Chili? All of the above please!
I’ve been on a record a few times saying that I’m not a big fan of chili. However, this venison taco chili recipe is one that seems to always find a place on the menu at our dinner table.
As you will see, this recipe is very easy to make, only a few ingredients, and it tastes even better the next day.
Venison Taco Chili
1 medium thawed venison roast
1 packet of ranch mix
1 packet of taco seasoning
1 large diced onion
1 can of corn, 1 can of chili beans, 2 large cans of diced tomatoes
1 tablespoon cumin, 1 tablespoon chili powder
Bring all dry ingredients, diced onion, and cans of tomatoes to a boil in a braising pot. Once boiling, add in the whole thawed venison roast. You may need to add water to the pot to help cover some of the venison.
Place the pot in the oven, tightly covered, at 300 degrees for several hours until the venison is very tender and easily pulls apart with a fork. This will most likely take at least two to four hours. After the venison is done and pulled apart, add it back into the pot with the remaining ingredients and continue to bake in the oven for approximately one more hour.
When all is finally done, top your chili bowl off with taco or spicy sweet chili Doritos. Enjoy!