Texas Deer Chili

Texas Deer Chili
  • PREP TIME
    30 mins
  • COOK TIME
    4 hrs
  • TOTAL TIME
    4 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    112

Embark on a culinary adventure with this hearty and deeply flavorful Texas Deer Chili. Tender venison simmers to perfection with Southwestern spices, creating a chili so rich and satisfying, you'll forget it's venison!

Ingridients

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Nutrition

  • Carbohydrate
    20 g
  • Cholesterol
    107 mg
  • Fiber
    7 g
  • Protein
    36 g
  • Saturated Fat
    2 g
  • Sodium
    816 mg
  • Sugar
    1 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a large skillet or Dutch oven, heat vegetable oil over medium-high heat. (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins Add the venison cubes, chopped onion, and minced garlic to the skillet. Brown the venison on all sides, ensuring the onion softens and becomes translucent. This process should take approximately 8-10 minutes.

Image Step 03
03 Step

Recipe View 2 mins Transfer the browned venison mixture to a slow cooker. Add the diced green chilies (with their liquid for added flavor), drained and rinsed kidney beans, beef broth, dried oregano, ground cumin, salt, and paprika. (2 minutes)

Image Step 04
04 Step

Recipe View 4 hrs 30 mins Stir all ingredients together in the slow cooker, ensuring the venison is submerged in the liquid. Cover the slow cooker and cook on low heat for 4-5 hours, or until the venison is exceptionally tender and easily shreds. (4 hours 30 minutes)

Image Step 05
05 Step

Recipe View Before serving, give the chili a good stir. Taste and adjust seasonings as needed. If a thicker consistency is desired, remove the lid during the last 30 minutes of cooking.

For a deeper, smokier flavor, consider adding 1/2 teaspoon of smoked paprika along with the regular paprika.
If you prefer a spicier chili, add a pinch of cayenne pepper or a finely chopped jalapeño pepper to the slow cooker.
Serve with your favorite chili toppings such as shredded cheese, sour cream, chopped green onions, or a dollop of guacamole.
Leftovers taste even better the next day! Store in an airtight container in the refrigerator for up to 3 days.

Harley Medhurst

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 37 Ratings)
Total Reviews: (4)
  • Jackeline Smith

    This is the best chili I've ever made! The venison was so tender, and the flavor was incredible.

  • Justina Cartwright

    I was skeptical about using venison, but this recipe totally changed my mind. It's a new family favorite!

  • Josianne Schinner

    I made this for a chili cook-off and won first place! Everyone loved it.

  • Kyler Romaguera

    Easy to follow recipe with great instructions. I added a can of diced tomatoes for extra flavor and it was delicious!

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