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The Ultimate Venison Chili Recipe Hails from West Texas

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Garden and Gun

Chili is a staple food in many households. Venison chili is a staple in many hunters’ households. Here is the ultimate venison chili recipe.

Everyone cooks chili differently. They either use beans or don’t, molasses or swear against sweeteners, ground meat or sliced, the variations go on.

I think the ultimate venison chili recipe belongs to west Texas. Go ahead and try to argue about this chili recipe.

Ingredients:

1/4 cup vegetable oil
3 lbs. coarsely ground venison
2 large onions, diced
6 cloves garlic, minced
1/2 cup chili powder
2 tbsp. paprika
1 tbsp. ground cumin
1 tsp. dried oregano
2 tsp. kosher salt
1 tbsp. black pepper
1 tsp. sugar
4 tomatoes, diced
2 tbsp. tomato paste
1 (12-ounce) bottle of beer
1 cup water
2 tbsp. cornmeal
1 cup shredded cheddar cheese
sour cream

Directions:

Heat oil in a large soup pot. Add the venison until browned. Add the onion and garlic and cook until soft and translucent. Stir in all the spices and sugar. Mix until all the venison is coated with spices. Add the tomatoes, tomato paste, beer, and water, and bring the chili to a simmer. Cook the chili at a low simmer for an hour or until it is thick. During cooking you can add some water to keep the stew moist.

Sprinkle the cornmeal on top and stir in. Cook for another 10 minutes until the cornmeal makes it even thicker.

Scoop into bowls and top with more cheese, onions and sour cream. Serve with fresh bread.

Recipe adapted from ‘Garden and Gun.

More recipes from Wide Open Spaces:

Why aren’t you eating these Swedish venison meatballs with cranberry sauce?

Venison stuffed mushrooms: an appetizer to remember

Italian wild game recipe: spaghetti with venison bolognese

Probably the best venison recipe ever using gin

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The Ultimate Venison Chili Recipe Hails from West Texas