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Tex Mex Style Venison Chili

  • Yield: 6 to 8 servings


  • 1/4 cup vegetable oil
  • 1 1/2 pounds boneless venison rump, cut into 1/2-inch cubes
  • 1/2 pound ground venison, or ground pork
  • 1 tablespoon Essence
  • 2 cups chopped yellow onions
  • 2 tablespoons minced garlic
  • 2 to 3 large jalapenos, seeded and minced, to taste
  • 3 tablespoons chili powder
  • 1 tablespoon red pepper flakes
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon salt
  • 1 (15 1/2-ounce) can crushed tomatoes and their juices
  • 1 (12-ounce) bottle beer
  • 1 1/2 cups beef stock
  • 2 tablespoons masa harina
  • 1/4 cup water
  • 1/4 cup chopped fresh cilantro leaves
  • Grated cheddar cheese, garnish (Longhorn: recommended)
  • Minced yellow onions, garnish
  • Cornbread, corn muffins or garlic bread, optional accompaniment


  • In a large, heavy pot, heat the oil over medium-high heat. Add the meat and Essence, and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onions, garlic, jalapenos, chili powder, pepper flakes, paprika, cumin, oregano and salt, and cook, stirring, until the onions are soft, about 4 minutes. Add the tomatoes and their juices, beer, and stock. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the meat is tender and cooked through, about 1 hour, stirring occasionally.
  • In a small bowl, dissolve the masa in the water and stir to make a thick paste. Add to the chili and stir to incorporate. Cook, stirring occasionally, for 30 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste.
  • Ladle into chili bowls. Sprinkle with grated cheese and minced onions. Serve with hot cornbread, muffins or garlic bread, as desired.