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.
Texas Venison Chili
Time to Prepare
Estimated Cook Time
- 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
- Get grill to 275 indirect.
- Soak dried peppers in cold water for about an hour to rehydrate. Remove seeds and stems - then buzz up in a blender.
- Sauté onions and jalapeño peppers and set aside
- Season venison with Moe’s rub and 7Bones and brown over high heat for 5-7 minutes then set aside
- 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
- Add venison salt, pepper and cumin
- Cool for several hours over medium low heat until chili thickens and venison becomes tender.
- If you need to thicken chili add almond flour (KETO) or Masa (not KETO)
- Serve with fresh limes, shredded cheese and sour cream.