Trapper Trav's Spicy Venison Chili

By • January 26, 2012 • 2 Comments

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Author Notes: My husband is a hunter, and venison just happens to be our favorite red meat. As a tradition, the first deer of the season is processed ourselves in order to cut our own selections of meat for various recipes. We use chunks and scraps from shoulder, and ham for stew and chili. If you feel your meat will be gamey in any way (maybe its an old buck) be sure to thoroughly rinse the meat well with water and pat dry. Allow to soak in buttermilk as the acid tenderizes the meat, and the milk will neutralize the gamey flavor. Being that we are from Texas, our chili has no beans!TheSkinnyGoose

Serves 8 -10

  • 2 tablespoons Olive Oil
  • 1 Yellow Onion, Diced
  • 3 Large Cloves of Garlic, minced
  • 5 Jalapeno Peppers, 3 roughly chopped, 2 minced
  • 1 Ghost Chili Pepper, finely minced
  • 4 Trinidad Scorpions, 1 roughly chopped, 3 minced
  • 2 pounds Venison (or beef substitute)
  • 2 14 oz. cans of fire roasted tomatoes
  • 1 can of Tomato sauce
  • 1 cup Venison Stock (or beef substitute)
  • 1 tablespoon Red Chili Powder
  • 2 tablespoons Ancho Chli Powder
  • 3 tablespoons Oregano
  • 1 tablespoon Sea Salt (or to taste)
  • 1 teaspoon Cayenne Pepper
  • 2 teaspoons Red Pepper Flakes
  • 2 teaspoons Cumin
  • 1 bunch Cilantro, for garnish
  1. Prepare the meat: If using venison, be sure to get all the silver skin off the meat. Slice into thick 2" chunks.
  2. In a dutch oven, warm olive oil at med. high heat. Add onions and cook until it begins to 'sweat".
  3. Add garlic and peppers and slowly cook for a few more minutes until tender.
  4. Next add Venison/Beef and begin to brown the meat (if using venison, work fast as it is very lean and be easily overcooked).
  5. Remove from heat and transfer mixture to a Slow Cooker/Crock Pot. Add all remaining ingredients and mix thoroughly. Cover and cook on low for at least 12 hours or more until meat is tender, stirring periodically. Depending on your slow cooker, low can sometimes be too hot. If you notice after several hours your sauce is bubbling or burning around edges, turn heat down to warm. It should barely be at a constant simmer. The longer and lower the heat, the more tender your meat will be!
  6. Garnish with cilantro. Serve with Sweet Cornbread or on top of a baked potato.
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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I am skeered of those ghost chilis - and I am a chili head! You are a brave woman!

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almost 3 years ago TheSkinnyGoose

*be sure to wear gloves. It only takes one time of accidently rubbing your eyes to remember never to go without them again!