Slow Simmered Texas Style Venison Chili is a top ten Ranch favorite! I have secretly been craving it for weeks, but this cold weather dish does not happen in this house when the temperature outside is above 80…I’m so ready for a cold snap so I can get my chili fix again! I love mine loaded up with all the toppings…cheese, onion, sour cream…so freakin’ delish!
The weather here in Texas is always a topic of conversation. It’s been an super hot Summer, and we are just now getting a taste of Fall weather. Cool mornings, mild afternoons…its one of my favorite times of the year. I have to admit…I love fall and winter, not for the cool weather but because of all the yummy comfort foods on the menu that time of year….I mean, no one wants a big hearty bowl of chicken and dumplings or chili on a 100 degree summer day…well I don’t anyway! Fall and winter bring weather that welcomes soup, stews, hearty casseroles and more…all that scrumptious food that just warms you from the inside out….like Vension Chili! Come on cold weather…we’re ready for you!
Did you say venison?
Yep…we are lucky enough to be able to harvest most of the meat that we eat, and I prefer it that way. I know exactly where our meat comes from, what it ate, how it was treated and processed and there are no antibiotics, hormones, fillers, saline solutions or any other crazy business going on with it. We tend to have various cuts of venison, pork, and other game on hand so I use what I have and I prefer venison in my chili. If you don’t have venison, you can use whatever ground meat you have on hand. For vension chili, we sometimes use a coarser grind than hamburger called a “chili grind”. It gives you larger chunks and more meaty texture…but if all you have is ground meat, use it! We use both on the Ranch…and believe me both versions are inhaled just the same!
Ok…I know that the topic of chili itself can be controversial. This is my (amazing) version, and I’m no purest. Bottom line…I don’t like beans in my chili. they aren’t low carb and they tend to upset my tummy so I leave them out. If you want beans, add them! Red kidney, pinto and black beans would all be great. In Texas, we don’t do beans in the chili, beans are a separate dish all together! To keep it low carb and keto, stick to the original!
This venison chili requires no thickener and will reduce and thicken more while it simmers uncovered. If you like a thinner chili, just leave the cover on. If you are short on time and want to thicken it up you could add a flour or cornstarch slurry…I have used corn flour/masa and water slurry as well and it gives an amazing flavor to the dish and keeps it gluten free. I typically let venison chili sit on the stove on a low simmer all afternoon. The longer it simmers the more tender, rich and decadent it gets. Keep in mind that if you are using ground beef, turkey, pork or even venison, it won’t take as long for the meat to get tender than if you use a chili or coarse grind meat.
If you are gluten intolerant or sensitive, be sure to use a gluten free beer. There are beers out there that are low carb and gluten free…Check out Omission Brewing Co. Ultimate Light. If you can’t find low carb, gluten free beer, you can also sub with beef broth or even water!
Feel free to make any additions you’d like, but this Texas Style Venison Chili is absolutely delish just as it is. Eat it plain or pile on the toppings, I promise it will leave you longing for winter weather! Great for game day or cozy entertaining…serve it with a topping bar!
This Venison Chili is absolutely delish...the perfect blend of spices, simmered slow to deepen all those yummy Texas flavors! Eat it plain or pile on the toppings, I promise this chili will leave you longing for winter weather!
- 3 tablespoons lard or bacon fat
- 2 lbs ground venison pr your ground meat of choice
- 1 medium onion chopped
- 2 small bell pepper chopped
- 1 poblano pepper seeded and chopped
- 4 cloves garlic minced
- 2 tablespoons kosher salt
- 1 tablespoon pepper
- 3 teaspoons garlic powder
- 2 tablespoons chili powder
- 1/2 tablespoon cumin
- 1 teaspoon paprika
- 2 14.5 oz cans diced tomato
- 3 tablespoons tomato paste
- 1 12 oz bottle low carb beer and gluten free if needed!
- 11/2 cups of water
In a large pot add lard, fat or oil and vension. Season meat with 1 Tbsp kosher salt, 1/2 Tbsp pepper and 2 tsp garlic powder. Cook venison or ground meat on medium high to high heat until brown and caramelized. This will give amazing depth of flavor to the chili so don’t rush this step!
Turn heat down to medium high and add onion, peppers and garlic and cook for 5-7 minutes or until veggies start to soften. The veggies will help pick up all the browned meat bits and help deglaze the pan.
Add tomatoes, tomato paste, beer, water, and remaining seasonings.
over and simmer on low for about 30 minutes, stirring occasionally. Remove lid and simmer for another hour or more, until meat is tender and the chili is your desired consistency. The chili will reduce and thicken while it simmers uncovered. If you like a thinner chili, just leave the cover on. The longer the chili simmers the more tender and decadent it gets…I have let is sit on the stove on a low simmer all afternoon!
Serve up loaded with topping and along side your favorite low carb corn bread!
This recipe easily serves 6-8 people depending on the size. The nutrition facts are calculated using 6 servings.
I use gluten free, low carb beer in this chili to keep the carbs low. If you are not gluten sensitive.intolerant, there are a number of low carb beers on the market to choose from. For gluten free, low carb beer check out Omission Brewing Co. Ultimate Light Beer. You can also use water or beef broth in place of the beer...just remember to adjust the seasoning if needed!