Chunky Venison Texas Chili: Your New Go-To Comfort Dish
Chunky Venison Texas Chili is a hearty, satisfying comfort dish perfect for gatherings and family dinners.
Equipment
- Slow cooker
- Large skillet
Ingredients
For the Chili
- 2 pounds venison cubed cuts
- 4 cups beef broth consider homemade
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 2 tablespoons paprika smoked variety preferred
- 2 teaspoons dried oregano freshly dried is preferable
- 2 teaspoons ground cumin
- 1 teaspoon salt adjust to taste
- 2 tablespoons vegetable oil olive oil is a great substitute
For Texture and Color
- 1 can diced green chile peppers adjust according to heat preference
- 1 can kidney beans can substitute with black beans
Instructions
How to Make Chunky Venison Texas Chili
- Begin by dicing the onion and mincing the garlic. Cube your venison into even pieces to ensure uniform cooking.
- In a large skillet, heat vegetable oil over medium-high heat for browning the venison.
- Add the cubed venison in batches, browning for about 3-4 minutes per side until deeply browned. Transfer to the slow cooker.
- In the same skillet, sauté the onions for about 4-5 minutes until softened. Then add minced garlic and cook for an additional 30 seconds before transferring to the slow cooker.
- Sprinkle the spices (paprika, oregano, cumin, salt) into the slow cooker and stir to coat the meat and onions evenly.
- Pour in the beef broth and add the kidney beans and diced green chile peppers. Stir well.
- Cover and set the slow cooker to medium heat for 4-5 hours, stirring occasionally.
- For a thicker consistency, leave the lid slightly ajar during the last 30 minutes of cooking.
Notes
Top with shredded cheddar cheese for added flavor and creaminess.