This crazy Texas weather is something else, y’all! One day it’s in the 30s and the next we’re wearing flip flops and t-shirts with the A/C on. I just can’t keep up! So a few days ago when it got really cold, I decided that I was going to combat the freezing temperatures the best way I know how – by making chili. We had some venison (deer meat) in the freezer, so I pulled that out and got to work. Despite what you might think, venison isn’t gamey tasting at all! It’s a mild meat that mostly resembles beef, but is a lot more lean. And flavor is out of this world delicious. Remind me to tell you about backstrap on a deer one day…
So if you’re looking for a new recipe to use up that deer meat that’s in your freezer, this chili is always a hit! And if you don’t have venison, don’t worry – you can always make it with beef too.
Venison Chili
Ingredients
- 4 lbs venison chili/hamburger meat
- 2 tablespoons chili powder
- 2 6 ounce cans tomato paste
- 32 ounces beef broth
- 2 8 ounce cans tomato sauce
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon ground oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
Instructions
- Brown meat in batches in a Dutch oven over medium-high heat. Remove meat from pot, leaving the drippings in the pan.
- Add chili powder to the drippings and cook; stirring constantly for 2 minutes.
- Stir in tomato paste and cook 5 minutes.
- Add beef back to Dutch oven. Add in the rest of the ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, for 1 1/2 hours - stirring occasionally.
- Serve with shredded cheese, rice, crackers, raw onion, or whatever you like!
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