Texas Deer Chili
Warm up your kitchen with the bold and hearty flavors of Texas Deer Chili, a rich and satisfying dish featuring ground venison as its star ingredient. This rustic recipe is a Texan favorite, blending smoky chili powder, earthy cumin, and a touch of heat from cayenne pepper and optional jalapeño. The addition of finely chopped dark chocolate gives the chili a subtle depth and velvety finish, making it truly unique. Simmered to perfection with crushed tomatoes, beef broth, and aromatic spices, this one-pot wonder is ideal for a cozy dinner or a game-day crowd-pleaser. Serve this gluten-free chili with cornbread or tortilla chips, and top it with fresh cilantro for a burst of brightness. Easy to prep in just 15 minutes and slow-cooked for enhanced flavor, Texas Deer Chili is a must-try recipe that celebrates comfort food with a wild twist.
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Recipe Information
Ingredients
- 2 pounds ground venison
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 ounce dark chocolate, finely chopped
- 1 medium jalapeño, diced (optional)
- 0.25 cup chopped fresh cilantro (optional, for garnish)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and ground venison. Cook until the meat is browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes. Remove the venison with a slotted spoon and set it aside.
In the same pot, add the diced onion and cook until it softens, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices and enhance their flavor.
Add the tomato paste, stirring to incorporate it with the onion and spice mixture. Cook for 1-2 minutes until the paste begins to darken in color.
Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot with a spoon to deglaze and release any browned bits.
Return the cooked venison to the pot and stir to combine. If you’re using diced jalapeño for extra heat, add it now.
Bring the chili to a simmer over medium heat, then reduce the heat to low. Partially cover the pot and let it cook for 1 hour, stirring occasionally to prevent sticking.
After 1 hour, stir in the chopped dark chocolate until melted and fully incorporated. Taste and adjust seasoning if necessary.
Serve the chili hot, garnished with fresh cilantro if desired. This chili pairs perfectly with cornbread or tortilla chips.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 6350 mg | 276% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 40.3 g | ||
| Protein | 223.8 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 50.8 mg | 282% | |
| Potassium | 5863 mg | 125% | |
*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.
