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Venison Chilli with Tequila recipe

Venison Chilli with Tequila recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Game
  • Venison

A hearty and well-flavoured chilli dish, made with minced venison and beans in a spicy, tequila-infused tomato sauce. Serve with rice, cornbread or over a jacket potato.

37 people made this

IngredientsServes: 12

  • 2 tablespoons vegetable oil
  • 1.35kg minced venison
  • 2 sticks celery, diced
  • 475g chopped onion
  • 1/2 teaspoon crushed chillies
  • 1 tablespoon garlic granules
  • 4 tablespoons chilli powder
  • 4 (400g) tins chopped tomatoes
  • 450g passata
  • 125ml gold tequila
  • 125ml orange juice
  • 2 (420g) tins chilli beans in sauce

MethodPrep:15min ›Cook:3hr ›Ready in:3hr15min

  1. Heat the oil in a large pot over medium-high heat. Add the minced venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with crushed chillies, garlic granules and chilli powder. Cook and stir for a minute to intensify the flavours.
  2. Pour in the tomatoes, passata, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chilli and simmer for another 30 minutes.

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Reviews & ratingsAverage global rating:(38)

Reviews in English (30)

Lovely chilli. Def a typo with the chilli powder. I used one tablespoon of chilli powder, some chilli flakes and two fresh small chillis. I also added come chorizos and it worked out well.-19 Apr 2014

Made this today and it was different in a really nice way - you really taste the tequila. I didn't however, add 4 TABLESPOONS of Chilli (not sure if this is a mistake or some sort of mild chilli powder?) I used 4 teaspoons and some fresh chilis and it had a good enough kick. I also added salt at the end as no seasoning mentioned in the recipe but i thought it needed it.-03 Feb 2013


The is a FANTASTIC venison chili recipe!! I made some changes, but LOVED how it turned out. Used one white onion, 3 stalks of celery, a fresh serrano pepper minced (with seeds left in tact), a green pepper, added dried: cilantro, thyme, oregano, paprika, garlic granules, a dash of cinnamon, salt & pepper. I also used a small amount of agave syrup to mellow out the tomato acidity. Then I added 2 cans of diced tomatoes, a can of tomato paste & sauce & a can of chicken broth. For the beans I used 2 cans of great northern white beans, drained. I omitted the o.j., but we LOVED the addition of the tequila!! It's subtle, but you can taste it in the background -- yummy!!!Thanks for posting this recipe-16 Dec 2007

Contest-Winning Venison Chili Recipe

Whether competing in the office chili cook off or just making a pot to warm you up on a cold winter's day, this recipe is a winner.

Opening day of the Kentucky firearm deer season dawned unseasonably cold this year. And around here, a cold day afield means one thing. Venison chili. We’ve done chili before on Timber2Table, but you can never have too many chili recipes in your pocket.

While I almost never make chili the same way twice, this recipe sees more use than most. I have made it for numerous chili cookoffs, and it always seems to place at or near the top.

While I am firmly in the “real-chili-doesn’t-have-beans” camp, I get outvoted four to one around here in that department. So most of our chili has beans. If you are going to eat beans, they might as well be good. In chili or just as a side, Ranch Beans are some of my favorite, so that’s what I normally use.

For spice and a well-rounded flavor, we use a blend of dark and light chili powders. You don’t have to use dark and light varieties, but try to use at least two of your favorite brands for more flavor. For a smoky background, we use a mixture of smoked paprika and diced chipotle pepper in adobo sauce.

To build extra flavor layers, the chili powders and other spices go in at separate times during the cooking process. Feeding a hungry deer camp? The recipe easily doubles.


1/4 cup plus 2 tablespoons vegetable or canola oil, divided

Kosher salt and freshly ground black pepper

3 large poblanos, stemmed and diced

6 cloves garlic, thinly sliced

2 tbsp ancho chile powder, or to taste

3 tbsp minced chipotle peppers in adobo

3 (14.5-ounce) cans whole tomatoes, preferably in tomato puree

2 (15-ounce) cans small red beans, kidney beans, or pinto beans, rinsed and drained

Serving Ingredients

shredded sharp cheddar or Pepper jack cheese

diced red onions or sliced scallions

sliced jalapenos or serrano chiles

Where Do You Buy Venison?

So if you don&rsquot have hunter friends like me, you probably are wondering where would you be able to buy a pound of ground venison?

Luckily, nowadays, wild game meats are readily available in specialty supermarkets like Whole Foods and even sometimes found in the frozen meat section in your local Walmart.

Not only can you possibly find a local market that sells wild game but you also have the option of buying venison online.

This post by The Spruce shares ten online stores that deliver such wild game meats right to your doorstep.

But don&rsquot sweat it if you just can&rsquot find venison in your area or just don&rsquot feel like investing in ordering wild game meat online because really this Amazing Ground Venison Chili should also be called Amazing Ground Beef Chili.

Yes, you can also use ground beef, chicken or you can just decide to make it completely and utterly vegetarian.

Why? Because what makes this chili so delicious is not solely the venison, it&rsquos the simple delicious ingredients all put together.

So again please, don&rsquot stop yourself from making this best tasting chili all because you don&rsquot have venison because I promise you, you will be missing out on one of the most simple delicious homemade chili&rsquos ever!

Venison Chili Colorado Recipe

Chili Colorado is one of those classic recipes where everyone has a version and most of them are delicious. Bon Appetit even called it the "Greatest Recipe of All Time." The dish is slow-simmered meat in a sauce made from a blend of dried peppers.

While pepper choices vary depending on recipe, I use a mixture of dried California, ancho, pasilla, and guajillo. The peppers get simmered and soaked to soften, then blended to form a sauce. I like to push the sauce through a strainer before adding it to the dish to filter out any bits of skin or seeds.

The dish’s name comes from this sauce, meaning “Chili, colored red” and not the state of the same name. Don’t let the peppers scare you away. While the dish has some heat, the finished dish is rich and fruity.

Traditional recipes use pork, but the dish works well with just about any meat. I like to use a venison neck or round roast cut into bite-sized bits.

Serve Chili Colorado alongside beans and warm tortillas. A cold beer goes great with this dish.


3 pounds venison roast, cut into bite sized strips

3 tablespoons lard for browning

2 dried California peppers

1 Sweet yellow onion, quartered

1 tablespoon dried Mexican oregano

Cooking Instructions

Start the recipe by placing the onions and tomatillos on an oiled cookie sheet. Place in a 350 degree oven for 45 minutes or until roasted and softened.

Remove the stems and seeds from the peppers, then tear or cut into large pieces. Add the peppers to a large sauce pan or small Dutch oven and cover with water. Bring the mixture to a low boil, cover, and remove the pot from the heat. Allow the peppers to soak for 30 minutes to reconstitute. Add the softened peppers to a blender and pour in enough of the soaking water to form a thin paste. Strain the mixture through a wire screen to remove any solids. Set the resulting sauce aside.

In a heavy Dutch oven, heat the lard over medium-high heat. Brown the venison on all sides, in batches. Season each batch well with salt and pepper.

Once all of the venison has been browned, return it to the pot. Pour in the pepper sauce and add the roasted onions and tomatillos. Add the chicken stock. Toss in two bay leaves, the cumin, and the Mexican oregano. Stir well and check for seasoning. Add salt and pepper if needed. Bring to a simmer and cover the pot. Simmer, stirring occasionally, for 90 minutes or until the venison is tender. Serve with warm tortillas.

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As far as chili recipes go, there might be billions online! Four-star, five-alarm, tailgate, party—there&aposs all kinds! Some with bacon, beer, jalapeños, and/or sausage. In my house, we have three or four go-to recipes just for venison chili alone.

This recipe gets to the heart of what makes a good bowl of satisfying, home-style chili without lengthy prep time, or high cost. It has a well-rounded flavor, is not too heavy on any one element, and adds just the right amount of heat (that is, spicy enough to satisfy dad&aposs picky palette, but not too spicy for the kids! Well, ok, maybe a smidge too spicy for the kids. ). Just chop up a few vegetables, cook with the meat, and throw everything else into the crockpot. A few hours later, you&aposve got a delicious bowl of chili that everyone will enjoy! And because it stays warm (and gets better) in the crock pot, this recipe is perfect for families with different schedules, gatherings, and guests throughout the day.

Roo's Venison Chili, Canning

In large skillet and working in batches, brown meat and transfer to large stock pot. In last batch of meat, also add onion and garlic, cooking until they are transparant. Add all remaining ingredients to stock pot and bring to a boil over medium high heat. Reduce heat and boil gently for 20 minutes. Occasionally stir and skim fat.

Ladle hot chili into hot jars leaving 1 inch of headspace. Remove air bubbles and adjust headspace as needed. Wipe rim with paper towel dipped into vinegar. Center lid on jar and screw band down until fingertip resistance is met that increase to fingertip tight.

Close canner, and bring to boil over medium high heat. Vent steam for 10 minutes, then close vent. Process under 10 lbs. pressure Pints for 75 minutes and Quarts for 90. Turn burn off , allowing the pressure to return undisturbed. Carefully remove canner lid, and wait 10 minutes. Remove jars to a towel on the counter, cover with towel to prevent drafts on them. Once they are completely cool (overnightish), label and store.

Special equipment

  1. Using a sharp knife, trim off all the silverskin and cut the top round in half lengthwise so you’re left with two flat pieces. If you don’t have the roast whole, you can substitute with the backstrap. However, it won’t have the same texture when cooked.
  2. Even out the thickness of the meat by pounding it flat with a meat mallet. You want it to be about 1 inch thick.
  3. Combine the salt, brown sugar, and chili powder together. Rub this mixture over both sides of the meat to cover. You can cook right away or let it rest in the refrigerator for up to 24 hours.
  4. Heat a grill over high heat. If applying the meat directly to the grill, coat the meat with oil first. Otherwise, use a large cast iron skillet and place a tablespoon of oil directly in the pan once it’s hot. Sear the meat for roughly 2 minutes on each side for medium-rare. Remove and let it rest before cutting.
  5. Slice the steaks thin, against the grain, and serve with lime wedges and corn salsa.
  1. Preheat a grill over high heat. Place the poblanos directly over the flames to blacken. Use tongs to rotate periodically so that they char all the way around. Remove and let cool. Once cool to the touch, peel away the charred skin and discard the stem and seeds. Roughly chop the roasted poblanos and place in a large bowl.
  2. Soak each corn ear in water for a minute to absorb moisture. Place the corn on the grill with the husks still on, away from flames for indirect heat. Cook for about 10 minutes to let the corn steam within. Remove from the grill and let the corn cool to the touch. Remove the husk and the silk. Season the corn with oil, salt, and pepper. Place them back on the grill and rotate so that they char on all sides. Use a knife to cut the kernels away from the cob and add to the bowl with poblanos.
  3. Mix the jalapeños, red onion, cilantro, lime juice, and oil into the bowl with corn. Season to taste with salt, pepper, and extra lime juice if needed. Store in the refrigerator until ready to serve. It will keep for a few days.

Celebrate Father's Day with some awesome food and bring home the entire Mega Spice Collection.

"This is good for your old man, cause he'll be eating better. And it's good for you, cause you'll be eating better when you're with your old man. So it's a win-win, which is what gift giving is all about!" - Steven Rinella

3. Stacy Harris’ Venison Chili

1 16-ounce can of tomatoes, diced
1 tablespoon minced canned chipotle chili in adobe sauce
5 slices bacon, finely chopped
4 pounds venison stew meat, cut into 1/2-inch cubes
Pepper and Kosher salt
2 tablespoons olive oil
1 large onion, chopped
1 jalapeno chili, seeded and chopped
1 can kidney beans
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoon oregano
4 garlic cloves, minced
4 cups beef broth
1 tablespoon packed brown sugar
2 tablespoons yellow corn muffin mix

Harris’ chili is a family favorite. To see how to make it visit


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Calories per serving: 755

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