Hearty Venison Taco Chili

This Hearty Venison Taco Chili is the ultimate comfort food for fall and winter. Made with ground venison, smoky peppers, and our Bearded Butcher Taco Seasoning Blend, it’s hearty, flavorful, and packed with a little kick. Whether you’re cooking up your harvest or just looking for a bold twist on classic chili, this recipe will quickly become a favorite at your table.

Ingredients:

• 2 lbs. ground venison
• 2 cups beef stock
• 2–3 poblano peppers
• 1 can Rotel (or canned tomatoes with chilis)
• 1 tsp. brown sugar
• 1 can fire-roasted tomatoes
• ¼ can smoked chipotle peppers in adobo
• 1 can black beans
• 1 can kidney beans
• 1 onion, small diced
• 2 cloves garlic, minced
• 1 green bell pepper
• 1–4 jalapeño peppers (adjust to taste)
• 2 tsp Bearded Butcher Taco Blend Seasoning + Chipotle Seasoning
  

Garnishes: 

• Fresh avocado (x2)
• Lime wedges (x4)
• Fresh cilantro
• Cheddar cheese
• Fritos
• Jalapeño coins
• Rebel Red Sauce + sour cream
• Green onions

Instructions:

1. Roast poblano peppers until charred. Place them in a covered bowl to steam for 10 minutes, then peel and dice.
2. Dice the green bell pepper and jalapeños.
3. Mince the garlic.
4. Dice the onion.
5. In a Dutch oven or large pot, brown the ground venison until mostly cooked.
6. Season lightly with salt and pepper if desired.
7. Drain any excess fat and set venison aside.
8. Add onion, garlic, jalapeños, green bell pepper, and diced poblanos to the pot.
9. Sauté over medium heat until softened, about 5–7 minutes.
10. Stir in the Rotel (or tomatoes with chilis), fire-roasted tomatoes, and minced chipotle peppers with a spoonful of the adobo sauce.
11. Mix in the Bearded Butcher Taco Seasoning Blend, Bearded Butcher Chipotle Seasoning, and brown sugar.
12. Add beef stock gradually until the chili reaches your desired thickness.
13. Return the browned venison to the pot.
14. Simmer uncovered for 45–60 minutes, stirring occasionally.
15. In the last 15 minutes of cooking, stir in the black beans and kidney beans.
16. Continue simmering uncovered to allow the chili to thicken.
17. Ladle hot chili into bowls.
18. Garnish as desired with avocado slices, lime wedges, cilantro, cheddar cheese, Fritos, jalapeño coins, Rebel Red + sour cream, or green onions.

Notes:

• This chili is delicious smoked if you have a smoker grill at home. Place your Dutch oven (uncovered) in the smoker at 325°F for 2 hours, stirring every 30 minutes. Then cover and continue smoking for an additional 2–3 hours, depending on how thick and smoky you like your chili.

Enjoy this rich and savory Venison Taco Chili, crafted by our Culinary Specialist, Hannah Sattelmaier. It’s a delicious way to celebrate your harvest and share a warm, flavorful meal with family and friends. Don’t forget the garnishes—they take this chili over the top!