Register

“Texas Style” Chipotle Venison Chili

A great spicy dip that includes tasty venison.

Be sure to check out the video of this recipe being prepared under the “How To” tab.

Wild Cheff products needed for this recipe:

Ingredients

  • 2 lbs. of venison steak - 1/2" cubed
  • 1/4 cup of Wild Cheff Tex/Mex Spice Blend
  • 1/8 tsp. of Wild Cheff Chipotle Flakes
  • 1 tsp. of Wild Cheff Cumin
  • 1 large red onion, diced
  • 1 large red pepper, diced
  • 1 imported yellow pepper (or equivalent), diced
  • 2 poblano peppers, diced
  • 3 cans of garlic fire-roasted tomatoes
  • 1 small can of tomato paste
  • 1 3/4 cup of organic beef stock
  • 3 slices of thick smoked bacon, diced
  • 2 tbsp. of dark brown sugar
  • 3 tbsp. of olive oil
  • 1/2 tsp. of salt

Instructions

  • 1. Heat up oil over medium heat in Dutch oven.
  • 2. Add onion and peppers, cumin and salt. Saute for 3-4 minutes.
  • 3. Add cubed venison and bacon and raise heat to medium high, stirring frequently until venison and bacon are browned.
  • 4. Add Wild Cheff Tex/Mex Spice Blend and Chipotle Flakes, tomatoes, beef stock, tomato paste and brown sugar.
  • 5. Reduce heat to low simmer and cook uncovered for 2 hours, stirring occasionally.
  • 6. (Add more stock or water to chili if ingredients start to stick to Dutch oven.)
  • 7. Serve in bowls that are placed on a plate. Top chili with Mexican blend shredded cheese (unseasoned) with dollop of sour cream on top, a squeeze of fresh lime with blue corn tortilla chips and/or corn bread.

Instructions

  • 1. Heat up oil over medium heat in Dutch oven.
  • 2. Add onion and peppers, cumin and salt. Saute for 3-4 minutes.
  • 3. Add cubed venison and bacon and raise heat to medium high, stirring frequently until venison and bacon are browned.
  • 4. Add Wild Cheff Tex/Mex Spice Blend and Chipotle Flakes, tomatoes, beef stock, tomato paste and brown sugar.
  • 5. Reduce heat to low simmer and cook uncovered for 2 hours, stirring occasionally.
  • 6. (Add more stock or water to chili if ingredients start to stick to Dutch oven.)
  • 7. Serve in bowls that are placed on a plate. Top chili with Mexican blend shredded cheese (unseasoned) with dollop of sour cream on top, a squeeze of fresh lime with blue corn tortilla chips and/or corn bread.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)

Comments are closed.