Texas Deer Chili Recipes

TEXAS VENISON CHILI

Steps:

• For the chili puree: Combine the pasilla chiles, ancho chiles, chile de arbol and chicken stock in a medium saucepan over high heat. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the chiles are soft, about 10 minutes. Cool slightly. Pour into a blender. Add the tortillas and puree until smooth. The chili mixture should be quite thick with just enough liquid to puree. You may need to add a bit of additional stock.
• For the chili: Heat the oil in a large saute pan over medium-high heat. When the oil smokes, add the venison and cook, stirring twice, until just brown, about 5 minutes. Remove the meat with a slotted spoon and set aside.
• Add the onion to the pan with the hot oil and cook until well browned, about 5 minutes. Add the garlic and cumin and cook for 1 minute. Add the chili puree and cook, stirring often to prevent scorching, until thick and very dark, about 7 minutes. Stir in the venison, beer and chicken stock. Lower the heat and simmer, uncovered, until very thick and reduced by half, about 1 hour.
• Tie the cilantro and cinnamon stick together with kitchen twine. Remove the chili from the heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove the cinnamon and cilantro bundle. Let stand, without stirring, for 15 more minutes, then stir in some lime juice to taste. Season with salt and pepper.

BEST SLOW-COOKER DEER (VENISON) CHILI NO BEANS

Steps:

• In a large skillet, heat olive oil over medium-high heat.
• Add ground venison and cook until completely browned (about 7-10 minutes), breaking it up with a spatula as it cooks.
• Drain and discard excess fat/grease from the meat, if necessary.
• Transfer meat into the slow cooker.
• Stir in the rest of the ingredients (except for the masa harina flour and water).
• Close the lid and cook on High for 3-4 hours or on Low for 6-8 hours.
• Place masa harina flour into a small bowl. Add ½ cup warm water and stir.
• Pour masa slurry into the chili and stir.
• Place lid back on slow cooker and cook for an additional 15 minutes.
• Top with corn chips, sour cream, chopped green onions, and shredded cheddar cheese. Serve with crackers or cornbread.

REAL TEXAS CHILI

Steps:

• Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
• In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
• Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

TEXAS CHILI

Steps:

• Preheat the oven to 400 degrees F.
• Put the chiles on a small rimmed baking sheet and toast in the oven until fragrant, about 4 minutes. Don't let them burn or they will turn bitter. Transfer the chiles to a medium heatproof bowl and cover with boiling water. Cover with plastic wrap and let the chiles soak until softened, 45 minutes to 1 hour.
• Drain the chiles then remove and discard the stems. Split open each chile and scrape out the seeds with the back of your knife. Discard the seeds and transfer the chiles to a blender. Add the cumin, half of the diced onion, half of the garlic, 1/2 cup of the beef stock, 1 teaspoon salt and 1 teaspoon black pepper. Blend, occasionally scraping down the sides of the blender, until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin).
• Heat a medium skillet over medium-high heat. Add the olive oil. When the oil is hot, add the chile paste and cook until slightly darkened, 4 to 5 minutes. Remove from the heat and set aside.
• Heat a large, heavy-bottomed pot over medium-high heat and melt 2 tablespoons of the lard (or heat 2 tablespoons of the vegetable oil). Season the beef cubes with salt and pepper. When the lard begins to smoke, swirl the pot to coat and add half of the beef. Cook, lowering the heat if the meat threatens to burn, until lightly browned, about 3 minutes per side. Transfer to a bowl and repeat with 2 more tablespoons of the lard and the remaining beef. Set aside.
• Melt the remaining 1 tablespoon lard (or heat the remaining 1 tablespoon vegetable oil) in the pot. Add the remaining diced onion and garlic and cook gently over low heat, stirring occasionally, until softened, 3 to 4 minutes. Add the beef back to the pot along with any juices. Then add 2 cups water and the remaining 2 cups beef stock. Stir in the reserved chile paste and bring to a simmer over high heat, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Lower the heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, uncovered, stirring occasionally, until the meat is tender, about 2 hours.
• Thoroughly stir the masa harina, brown sugar and vinegar into the chili. Gently simmer for a few minutes until the sauce has thickened. Taste and adjust seasonings as needed.
• Serve in individual bowls with a dollop of crema, shredded cheese, white onion and a lime wedge.

TEXAS DEER CHILI

Steps:

• Place shortening in a pot and melt over medium high heat.
• Brown venison and beef together with the onion and garlic in the shortening.
• Add water, tomato sauce and spices and stir to combine.
• Bring mixture to a boil then reduce the heat and cover. Simmer until the mixture begins to thicken or about 45 minutes.
• Add "first addition" spices and 2 cups water to the mixture and stir to combine.
• Cover and simmer until the mixture begins to thicken or about 45 minutes.
• Add "second addition" spices and 2 cups water to the mixture and stir to combine.
• Cover and simmer until the mixture begins to thicken or about 30 minutes.
• We serve our chili with shredded cheese, diced onions, sour cream and sliced avocados but you can add whatever you like!