Savory Chunky Venison Texas Chili for Ultimate Comfort Meals
This Chunky Venison Texas Chili is a hearty celebration of comfort food, perfect for cozy evenings.
Equipment
- - Slow Cooker
- - Skillet
- - Knife
- - Cutting board
Ingredients
For the Chili Base
- 2.5 lb venison cuts like shoulder or chuck work best for tenderness
- 21 oz beef broth opt for Swanson for richness
- 1 large onion diced into 1/2-inch pieces
- 0.5 tsp salt
- 2 tsp dried oregano freshly dried provides the best vibrancy
- 1.5 tsp paprika
- 2 tsp ground cumin
- 1 clove garlic minced
For the Heat & Texture
- 4 oz diced green chile peppers
- 2 cans (15 oz each) kidney beans drain and rinse
- 2 tbsp vegetable oil
Instructions
Cooking Instructions
- Prepare Ingredients: Start by dicing the onion, mincing the garlic, and cutting the venison into 3/4-inch cubes. Remember to pat the venison dry for better browning.
- Brown Venison: Heat the vegetable oil in a skillet over medium-high heat. Brown the venison cubes in batches for about 3-4 minutes per side until they develop a lovely golden crust. Transfer the browned meat to the slow cooker.
- Sauté Aromatics: In the same skillet, add the diced onion and cook until softened, around 4-5 minutes. Stir in the minced garlic for about 30 seconds, allowing it to become fragrant.
- Combine & Season: Transfer the sautéed onions and garlic to the slow cooker. Add in the spices (paprika, oregano, cumin, and salt), beef broth, rinsed kidney beans, and diced green chiles. Stir everything together until well mixed.
- Slow Cook: Cover the slow cooker and cook on medium heat for 4-5 hours. Stir occasionally if possible. For a thicker chili, leave the lid slightly ajar during the last 30 minutes of cooking.
- Taste & Serve: Before serving, taste the chili and adjust any seasonings as needed. Serve hot and enjoy the comforting flavors!
Notes
Optional: Top with shredded cheddar cheese and a dollop of sour cream for extra richness.