Chili Con Carne Texas Style with Venison
Dive into bold, hearty flavors with this Texas-style Chili Con Carne, made unforgettable with rich, gamey venison as the star ingredient. Enhanced with smoky bacon, fire-kissed poblano and jalapeño peppers, and a perfectly balanced blend of spices—including chipotle chili powder and a hint of unsweetened cocoa for depth—this recipe is a celebration of Southwestern tradition. Slow-simmered with crushed tomatoes, beef broth, and an optional splash of dark beer, this chili achieves a thick, velvety texture packed with savory complexity. Customize it further with beans for a twist or keep it classic. Serve it piping hot, crowned with tangy sour cream, melted cheese, fresh cilantro, and a squeeze of lime for an irresistible bowl of comfort food. Perfect for cozy nights or game day gatherings, this venison chili is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds venison (ground or cubed)
- 6 slices bacon, diced
- 1 large yellow onion, chopped
- 1 large poblano pepper, diced
- 1 medium jalapeño pepper, diced
- 4 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons chipotle chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon kosher salt
- 0.5 teaspoons freshly ground black pepper
- 1 cup dark beer (optional, for added depth)
- 15 ounces cooked kidney beans or pinto beans (optional)
- 1 lime lime wedges, for serving
- 1 cup shredded cheese, for topping
- 0.5 cup sour cream, for topping
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the ground or cubed venison to the pot in batches, if necessary, to avoid overcrowding. Brown the meat evenly, then remove it and set aside with the bacon.
In the same pot, add the chopped onion, diced poblano pepper, and jalapeño pepper. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Stir in the tomato paste, smoked paprika, ground cumin, dried oregano, chipotle chili powder, unsweetened cocoa powder, kosher salt, and black pepper. Cook the spices for 1–2 minutes to enhance their flavor.
Return the venison and bacon to the pot. Stir in the crushed tomatoes, beef broth, and dark beer (if using). Bring the mixture to a gentle simmer.
Reduce the heat to low and cover the pot with a lid, leaving it slightly ajar. Simmer the chili for 60–90 minutes, stirring occasionally. Add more broth if the chili becomes too thick.
If using beans, stir them into the chili during the last 15 minutes of cooking to heat through.
Taste and adjust the seasoning as needed, adding more salt, pepper, or chili powder for desired spice level.
Serve the chili hot in bowls. Garnish with shredded cheese, a dollop of sour cream, chopped cilantro, and a squeeze of lime juice, if desired.
Nutrition Facts
Calories |
3668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 5618 mg | 244% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 45.2 g | ||
| Protein | 397.4 g | 795% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1495 mg | 115% | |
| Iron | 59.1 mg | 328% | |
| Potassium | 8811 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
