Texas Deer Chili (“Venison Texas Chili”)

This authentic Texas Deer Chili recipe features tender venison chunks and a made from scratch chili sauce with dried chile peppers. To make this recipe, you’ll cook the venison chunks low and slow in the perfect blend of spices, broth and your blended chili peppers. In this bowl of chili, you won't find beans or tomatoes, but you will find a hearty bowl of comfort that carries an out of this world flavor. I urge you to try chili the Texas way, you definitely won't regret it!

6 servings

Prep Time: 45 minutes

Cook Time: 3.5 hours  

Ingredients

4 Guajilo Chiles

2 Arbo Chiles

2 cups Beef Broth, Divided

2 pounds Venison, Cut Into Bite Sized Chunks

Salt and Black Pepper

1 tablespoon Cooking Oil

2 small-medium Onions, Diced 

1-2 Poblano Peppers, Diced 

5 Garlic Cloves, Minced

1 tablespoons Cumin

2 teaspoon Mexican Oregano

2 teaspoons Smoked Paprika

1 (12 ounce) Texas Beer (e.g. Shiner Bock)

4 tablespoons Masa Harina* See Note

Optional Ingredients (To Garnish)

Shredded Cheese

Green Onions

Jalapeno Slices

Sour Cream 

Hot Sauce 

Recipe Directions

1. Place dried chiles in a medium bowl and pour hot water over the chiles. Use enough so that they are covered with water. Cover the bowl and soak the chiles for 30-45 minutes.

2. Drain the chiles discarding the soaking water. Remove the stems and seeds. Place the chiles and ½ cup of beef broth into a food processor or blender. Purée the chiles until a smooth paste. Remove any large pieces of chile skin if needed then set the chile paste aside.

3. Cut venison into bite sized pieces, then pat dry with paper towels and season with salt and pepper to taste. Set aside

4. Preheat a large Dutch oven over medium high heat until hot. Add cooking oil and venison pieces and brown on two sides. Work in batches if necessary to avoid overcrowding the pot. Remove venison and set aside.

5. Add the diced onion and poblano peppers to the same Dutch oven and cook, stirring occasionally until tender, approximately 5-7 minutes. Add in garlic and cook for an additional 1 minute, or until fragrant .

6. Return venison to the pot and pour in the chili paste and stir to coat the venison mixture. Add in seasonings and additional salt and pepper to taste. Cook for one minute stirring constantly. Add the beer and broth and bring to a boil. Reduce the heat to low, cover, and simmer chili for about 2 hours until the venison is tender. Add masa harina to the chili during the last 30 minutes.

7. Add desired toppings and serve.

*the authentic recipe calls for masa harina, but you can swap for co and achieve the same results.