Welcome to my kitchen, friends. Today, we’re going to explore the world of Texan cuisine and whip up one of the state’s most iconic dishes – Chili Con Carne Texas Style. But this isn’t just any old chili recipe. No, sir. This one features the rich and gamey taste of venison, bringing a whole new level of complexity and depth to the dish.
Now, some of you might be intimidated by the idea of cooking with venison meat. However, I assure you that it’s an excellent way to enjoy a leaner cut of meat without sacrificing flavor. When cooked correctly, venison can be incredibly tender and is a tasty alternative to traditional beef in chili recipes.
So, pull up a chair and get ready to experience some authentic Texan flavors cooked to perfection with this venison chili con carne recipe. Trust me; your taste buds will thank you for it.
Why You’ll Love This Recipe
This recipe for Chili Con Carne Texas Style with Venison is a star among chili recipes! It’s hearty, spicy, and features tender venison that will make your taste buds dance with joy. As a culinary explorer, I can attest to the fact that this is one of my all-time favorite recipes.
What makes this chili so special? You’ll love it because it’s a perfect blend of both meat and spice. The use of ground venison gives this dish a unique flavor compared to ground beef. Also, who doesn’t love Texas-style chili with its kick of heat?
Each ingredient is carefully chosen to create the impression of a real Texan’s kitchen experience. You can taste the essence of Texas from the smoked flavor of lard bacon to authentic ancho chili powder.
Moreover, this recipe is incredibly flexible! If you’re on a keto diet, simply omit the kidney beans and adjust the spices accordingly. You can also add more vegetables according to your taste preference.
With each bite, you won’t be able to resist having seconds or even thirds! Trust me. Once you try this recipe, you’ll realize why it has gained recognition in Southern Living and Serious Eats.
So, are you ready to embark on a flavorful journey filled with enticing aromas and delightful textures? Treat yourself or your friends and family with this Texas-styled venison chili!
- 4 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon fresh coarse ground black pepper
- 2 teaspoons dried oregano leaves
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
Meat and Vegetables
- 2 lbs. venison steak or beef chuck roast, cut into bite-size pieces
- 3 medium onions, chopped
- 3 garlic cloves, minced
- 3 medium green peppers, chopped
- 1 (28 ounces) can of crushed tomatoes
- 6 oz. can of tomato paste
- 1 cup water or beef broth
- 4 tablespoons vegetable oil or lard/bacon fat
Optional Additional Ingredients:
- Monterey Jack cheese for topping (optional)
- Red kidney beans for those who like beans in their chili (optional)
Note: If you are making a larger batch of chili, increase the spice quantities per lb. of meat for perfect seasoning.
The Recipe How-To
Now that we have gathered all the necessary ingredients, it’s time to cook! In this section, I’ll guide you through the step-by-step process of making this delicious Texas-style Venison Chili.
Step 1: Cut and Sear the Meat
To start with, cut two pounds of venison steak into bite-size pieces. Heat one-fourth cup vegetable oil in a large Dutch oven over medium-high heat. Once the oil is hot, add half of the venison pieces to the pot, making sure not to crowd them. Sear the meat until it is browned and crusty on all sides for about 5 minutes. Repeat the process with the remaining venison pieces.
Step 2: Cook Onions, Garlic, and Peppers
Add two medium onions, three medium green peppers, and three garlic cloves to the pot. Cook stirring for about five minutes or until they are softened.
Step 3: Add Spices
Now it’s time to add our dry spices. To do so, mix together in a small bowl one tablespoon chili powder, one teaspoon oregano leaves, one teaspoon ground cumin, and one tablespoon fresh coarse ground black pepper. Add this mixture along with a pinch of salt, a pinch of sugar and crushed red pepper flakes to taste.
Step 4: Add Tomato Products and Venison
Next, add one can (6 ounces) of tomato paste and stir for a few seconds until mixed well with vegetables. Add one can (14 ounces) diced tomatoes with their juices and stir it again.Level up flavor by adding our main element which is two pounds of Venison stew meat or ground Venison.
Step 5: Simmer
After you added in our key ingredient which is Venison, allow everything simmer for about 2 hours covered with a lid while stirring occasionally over low heat. If there’s no liquid left in Pot add water accordingly.
Step 6: Garnish and Serve
Before you serve your Venison Chili , garnish it by topping with Monterey Jack Cheese . This just adds an incredible taste and gives that much-needed spice which balances out flavoring quite superbly. Additionally ,Serving some warm cornbread alongside this deliciousness simply makes it even more enjoyable.This recipe serves 6-8 hungry people!
I hope these steps are incredibly helpful for making this tasty Texas-style Venison Chili- packed with flavors from veggies as well as beef chunks/venison.To put succinctly,it hits absolutely different notes in your palate— sweet-spicy-earthy- zesty!
Substitutions and Variations
Variety is the spice of life, and it’s no different in cooking. There are countless ways to make chili con carne, and this Texas-style venison recipe is no exception. Here are some substitutions and variations that you can try out to add your own twist to this rustic classic:
– Swap the venison for beef chuck roast or ground beef. Though this recipe specifically calls for venison, feel free to substitute it with beef if that’s what you have on hand or if you don’t like venison flavor.
– Skip the beans. This recipe uses kidney beans but if you’re not a fan of them, don’t worry; just leave them out. The stew will still taste delicious.
– Play with the spice level. The recipe already includes crushed red pepper flakes to give the chili some kick, but if you’re feeling adventurous, experiment with different types of chili powder such as ancho chili powder to increase the heat level.
– Make it keto-friendly by skipping the beans and sugar. Beans and sugar are often found in traditional chili dishes but if you’re following a ketogenic diet, they might not fit into your plan. Don’t worry, simply omit them and adjust for seasoning as needed.
– Change up the toppings. Chili tastes best when it’s loaded with toppings. Consider topping it off with Monterey Jack cheese or fresh-coarse-ground black pepper instead of adding cheddar cheese and jalapeños.
Overall, these variations and substitutions are totally up to your preferences and tastes so, don’t be afraid to experiment until you find what suits you best!
Serving and Pairing
Serving a delicious bowl of hot and spicy chili con carne with venison is simple, but you can elevate the experience with some mouth-watering accompaniments. I usually serve it with some freshly baked cornbread, or if I don’t have that, a side of crackers works too.
To make the experience more exciting and add different textures to the dish, I top it up with some sour cream, grated Monterey Jack cheese, and chopped fresh cilantro. The smoothness of the sour cream meshes with the sharpness of the cheese excellently to create that perfect harmony of flavors which you crave for in a great bowl of chili. On top of that, the freshness and citrusy touch from cilantro cut through the inherent richness of the chili and offer a burst of flavor in every bite.
If you’re looking for something light to pair with this spicy chili, consider serving it with a green salad dressed in a zesty vinaigrette. However, if you’re feeling adventurous and want something bold to go with your chili, try serving it alongside a cold glass of beer or red wine.
Additionally, if you’re hosting a party or feeding a crowd, offering your guests some toppings such as sliced jalapenos, chopped onions or some extra shredded cheese can help them customize their chili according to their taste preferences.
Remember that everyone loves his or her chili served differently, so feel free to mix and match veggies, spices, and garnishes until you come up with the perfect bowl that pleases your taste buds!
Make-Ahead, Storing and Reheating
This venison chili recipe is perfect for making ahead of time, as the flavors only improve over time. You can store it in the refrigerator for up to 4 days or freeze it for up to 3 months. If you have leftovers, they can be reheated easily on the stove or in the microwave.
To reheat on the stove, simply place the chili in a saucepan and warm over low heat, stirring frequently. Add a little bit of water if necessary to thin it out. To reheat in the microwave, transfer the chili to a microwave-safe dish and heat on high for 1-2 minutes, or until heated through.
If you’re planning to make this chili ahead of time and store it in the refrigerator or freezer, there are a few things to keep in mind. First, be sure to let it cool completely before storing it. Then, transfer it to an airtight container and label it with the date so you know how long it’s been stored.
When you’re ready to eat your make-ahead chili, be sure to give it a good stir before reheating. This will help distribute any trapped heat evenly throughout the chili and ensure that all parts of it are heated.
Whether you’re cooking for a large group or just trying to get ahead on meal prep for the week, this venison chili is a great option that won’t disappoint. So go ahead and make it ahead of time – your future self will thank you!
Tips for Perfect Results
You can’t go wrong with a good chili con carne, and if you’ve decided to make it Texas-style with venison, then you’re in for a treat. But to ensure that your chili turns out as great as possible, here are some helpful tips:
Use fresh ingredients whenever possible. Fresh garlic cloves, onions, and green peppers give the dish a superior flavor that you simply can’t get from canned or frozen ingredients.
Season your meat well before cooking. Whether you’re using ground beef or venison steak, make sure to season it with salt, pepper, and any additional spices the recipe calls for to add more depth of flavor.
Mix up your chili powder. While store-bought chili powder is convenient, making your own using ancho chili, cumin, oregano leaves, and other spices can greatly enhance the flavor profile of your dish.
Don’t rush the cooking process. Low and slow is the way to go when it comes to chili. Give it time for the flavors to meld together and the meat to become tender.
Consider using beans. Some purists argue that true Texas-style chili doesn’t contain beans, but adding them can not only be nutritious but also adds a creamy texture and an extra layer of flavor.
Garnish with Monterey Jack cheese. It’s no secret that cheese makes everything better! Adding some shred of Monterey Jack cheese on top of your hot bowl of chili will create a melodious experience in your mouth.
Experiment with heat levels. Whether you prefer sweet and mild or fiery hot chili con carne texas style venison recipe, adjust the amount of crushed red pepper flakes or jalapeño that go into your dish accordingly.
Finally, have fun with it! There’s no such thing as “one right way” to make chili con carne Texas style venison recipe so feel free to experiment and find what works best for you!.
After reading this recipe article, I hope you are as excited as I am to try making a delicious pot of Texas-style venison chili con carne. With its unique blend of spices and fresh ingredients, this chili recipe is sure to tantalize your taste buds and satisfy your hunger.
Not only is this chili recipe easy to follow, but it also provides a wide range of substitutions and variations to suit your personal taste. You can even make it ahead of time, store it properly and reheat it whenever you want. And if you’re worried about whether or not you can achieve perfect results, fear not! This article includes tips that will help you create the best possible chili con carne.
So whether you’re a fan of spicy food or just looking for a hearty meal to feed a hungry crowd, this Texas-style venison chili con carne recipe is definitely worth trying out. Don’t just take my word for it; check out other online sources like Serious Eats and Southern Living which also recommend this awesome recipe.
In conclusion, I highly recommend trying this recipe for yourself. It’s a delicious way to enjoy the rich flavors of Texas and satisfy your appetite at the same time. So get out there in the kitchen, grab some fresh ingredients and start cooking!
Chili Con Carne Texas Style - With Venison Recipe
- 2 lbs venison steak
- 3 medium onions
- 2 medium green peppers
- 3 garlic cloves
- 1/4 cup vegetable oil
- 1 teaspoon crushed red pepper flakes
- 2 (28 ounce) cans tomatoes
- 12 ounces tomato paste
- 2 cups water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano leaves
- 1/2 teaspoon fresh coarse ground black pepper
- 1/4 lb monterey jack cheese
- Cube the venison steak (1/4 inch cubes); dice the onions and green peppers; mince the garlic; shred the monterey jack cheese.
- In a large pot, over medium high heat, in the vegetable oil, cook the venison cubes (a third at a time), stirring frequently until browned on all sides, removing venison to a bowl as it browns; set aside;.
- Reserve 1/2 cup diced onions for sprinkling over chili later. In the pan drippings in the large pot, over medium heat, cook the green peppers, garlic, crushed red pepper, and remaining onions until the vegetables are tender, stirring occasionally, and adding more oil if necessary.
- Return the meat to the pot; add tomatoes with their liquid and the remaining ingredients except the shredded cheese; over high heat, heat to boiling. Reduce the heat to low, cover the pot and simmer for 1 hour or until the venison is fork tender, stirring occasionally.
- Serve the chili in bowls and pass the shredded cheese and remaining onions to sprinkle.
- I always like to make some garlic bread and a salad to go with this. It's really good - especially when the weather is cold (and the fireplace is hot).
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.