Deer Chili | All the Tips for Great Tasting Venison Chili

ground deer meat

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and often less expensive than venison.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomato sauce

Fresh tomatoes can be used for a fresher taste, while canned sauce is often cheaper.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Pinto beans are often more affordable and provide a similar texture.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Using water with seasonings can reduce costs while still adding flavor.

In a saucepan, add the Cascavel chili, ancho chili, tomatoes, and garlic cloves. Cover with water and cook over medium-high heat for about 10 minutes, or until the peppers are tender and the skins of the tomatoes crack.

Strain the water and place the contents in a blender. Blend on high until smooth. Strain the contents with a colander and set aside.

Add the deer meat to a large bowl. Toss in the flour and Kent Rollins’ Mesquite Seasoning until well coated.

Add the oil to a large cast iron skillet or Dutch oven and heat over medium-high heat. Cook for about 3 to 4 minutes, or until the meat begins to brown.

Stir in the onion and cook for about 5 minutes, stirring occasionally.

Stir in the tomato paste and mix well. Cook for about 2 minutes.

To a medium stockpot, add the blended chili mixture and deer meat. Stir in the beef broth, cocoa powder, cinnamon, beer, kidney beans, and Kent Rollins’ Chili Seasoning.

Place over medium-low heat and cook over a simmer for 45 to 60 minutes, or until the meat is tender, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary