Chunky Venison Texas Chili for Cozy Nights In
Enjoy a comforting bowl of Chunky Venison Texas Chili, a hearty and unique twist on traditional chili, perfect for cozy nights in.
Equipment
- - Slow cooker
- - Skillet
- - Knife
- - Cutting board
Ingredients
For the Chili
- 2 pounds Venison Cut into 3/4-inch cubes
- 2 tablespoons Paprika Consider using smoked for extra flavor
- 4 cups Beef Broth Chicken broth can be a substitute
- 1 large Onion Diced
- 1 teaspoon Salt Adjust to taste
- 1 tablespoon Dried Oregano Freshly dried is preferred
- 2 tablespoons Vegetable Oil Can substitute with olive oil
- 1 can Diced Green Chile Peppers Introduce mild heat
- 1 can Kidney Beans Rinsed, can omit for low-carb
- 1 tablespoon Ground Cumin Consider adding chili powder for heat
- 2 cloves Garlic Minced
For Serving
- 1 loaf Cornbread Classic companion
- 2 cups Shredded Cheese Melts beautifully
- 1 cup Sour Cream For a creamy contrast
- 1 cup Jalapeños Fresh or pickled
Instructions
Steps to Make
- Prepare Ingredients: Dice the onion, mince the garlic, and cube the venison. Pat the venison dry with paper towels.
- Heat Oil: In a skillet over medium-high heat, add vegetable oil. Brown the venison cubes in batches for 3-4 minutes per side.
- Cook Onions and Garlic: In the same skillet, sauté the diced onions until softened, then add the minced garlic and cook until fragrant.
- Combine Ingredients: In the slow cooker, add paprika, oregano, cumin, and salt. Pour in the beef broth, and add the kidney beans and diced green chiles.
- Slow Cook: Cover and cook on medium heat for 4-5 hours, stirring occasionally. Adjust seasoning before serving.
Notes
For extra creaminess, top with shredded cheese and a dollop of sour cream. Enjoy with cornbread or other favorite sides.