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Texas Venison Chili

Prep Time:
1 hour
Cook Time:
3-4 hours
Serves:
10 people

Description: In honor of hunting season, BBQ Bob shares a seasonal favorite: Texas Venison Chili. This recipe brings together fresh venison, sweet onion, jalapeno pepper, and a variety of spices to give you a flavorful and hearty meal that is sure to be the talk of the town.

INGREDIENTS

  • 3 lbs venison cubed
  • 5 dried poblanos
  • 7 dried Padilla chili peppers
  • 3 cups beef broth
  • 1 large sweet onion diced
  • 1 jalapeño pepper diced
  • 3 tbsp. BBQ Bob’s 7Bones beef rub
  • 3 tbsp. Moe Cason Texas Brisket rub
  • 2 tbsp. cumin
  • Kosher salt
  • Black pepper
  • Olive oil

DIRECTIONS

  1. Get grill to 275 indirect.
  2. Soak dried peppers in cold water for about an hour to rehydrate. Remove seeds and stems - then buzz up in a blender.
  3. Sauté onions and jalapeño peppers and set aside
  4. Season venison with Moe’s rub and 7Bones and brown over high heat for 5-7 minutes then set aside
  5. To a large cast iron pot add beef broth, onions, jalapeños and blended peppers. Cook in cast iron pot over coals for approx. 40 minutes
  6. Add venison salt, pepper and cumin
  7. Cool for several hours over medium low heat until chili thickens and venison becomes tender.
  8. If you need to thicken chili add almond flour (KETO) or Masa (not KETO)
  9. Serve with fresh limes, shredded cheese and sour cream.
Texas Venison Chili
recipe image
Prep Time: 1 hour
Cook Time: 3-4 hours
Ready In: 3-4 hours
Servings: 10
In honor of hunting season, BBQ Bob shares a seasonal favorite: Texas Venison Chili. This recipe brings together fresh venison, sweet onion, jalapeno pepper, and a variety of spices to give you a flavorful and hearty meal that is sure to be the talk of the town.
Ingredients:
  • 3 lbs venison cubed
  • 5 dried poblanos
  • 7 dried Padilla chili peppers
  • 3 cups beef broth
  • 1 large sweet onion diced
  • 1 jalapeño pepper diced
  • 3 tbsp. BBQ Bob’s 7Bones beef rub
  • 3 tbsp. Moe Cason Texas Brisket rub
  • 2 tbsp. cumin
  • Kosher salt
  • Black pepper
  • Olive oil
Directions:
  1. Get grill to 275 indirect.
  2. Soak dried peppers in cold water for about an hour to rehydrate. Remove seeds and stems - then buzz up in a blender.
  3. Sauté onions and jalapeño peppers and set aside
  4. Season venison with Moe’s rub and 7Bones and brown over high heat for 5-7 minutes then set aside
  5. To a large cast iron pot add beef broth, onions, jalapeños and blended peppers. Cook in cast iron pot over coals for approx. 40 minutes
  6. Add venison salt, pepper and cumin
  7. Cool for several hours over medium low heat until chili thickens and venison becomes tender.
  8. If you need to thicken chili add almond flour (KETO) or Masa (not KETO)
  9. Serve with fresh limes, shredded cheese and sour cream.
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