Texas Deer Chili

Warm up your kitchen with the bold and hearty flavors of Texas Deer Chili, a rich and satisfying dish featuring ground venison as its star ingredient. This rustic recipe is a Texan favorite, blending smoky chili powder, earthy cumin, and a touch of heat from cayenne pepper and optional jalapeño. The addition of finely chopped dark chocolate gives the chili a subtle depth and velvety finish, making it truly unique. Simmered to perfection with crushed tomatoes, beef broth, and aromatic spices, this one-pot wonder is ideal for a cozy dinner or a game-day crowd-pleaser. Serve this gluten-free chili with cornbread or tortilla chips, and top it with fresh cilantro for a burst of brightness. Easy to prep in just 15 minutes and slow-cooked for enhanced flavor, Texas Deer Chili is a must-try recipe that celebrates comfort food with a wild twist.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 pounds ground venison
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 28 ounces crushed tomatoes
• 2 cups beef broth
• 2 tablespoons tomato paste
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 ounce dark chocolate, finely chopped
• 1 medium jalapeño, diced (optional)
• 0.25 cup chopped fresh cilantro (optional, for garnish)

Directions

Step 1

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and ground venison. Cook until the meat is browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes. Remove the venison with a slotted spoon and set it aside.

Step 2

In the same pot, add the diced onion and cook until it softens, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3

Stir in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices and enhance their flavor.

Step 4

Add the tomato paste, stirring to incorporate it with the onion and spice mixture. Cook for 1-2 minutes until the paste begins to darken in color.

Step 5

Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot with a spoon to deglaze and release any browned bits.

Step 6

Return the cooked venison to the pot and stir to combine. If you’re using diced jalapeño for extra heat, add it now.

Step 7

Bring the chili to a simmer over medium heat, then reduce the heat to low. Partially cover the pot and let it cook for 1 hour, stirring occasionally to prevent sticking.

Step 8

After 1 hour, stir in the chopped dark chocolate until melted and fully incorporated. Taste and adjust seasoning if necessary.

Step 9

Serve the chili hot, garnished with fresh cilantro if desired. This chili pairs perfectly with cornbread or tortilla chips.

Nutrition Facts

Serving size	2498.5 grams (2498.5g)

Amount per serving	% Daily Value*
Calories	2273

Total Fat 105.50g	135%
Saturated Fat 42.20g	211%
Polyunsaturated Fat 2.70g
Cholesterol 862mg	287%
Sodium 6350mg	276%
Total Carbohydrate 101.70g	37%
Dietary Fiber 29.10g	104%
Total Sugars 40.30g
Protein 223.80g	448%

Vitamin D 0IU	0%
Calcium 383mg	29%
Iron 51mg	282%
Potassium 5863mg	125%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 39.8%

Carbs: 18.1%