Even though it is almost May, North Dakota decided to give us one last cold front. This week has been windy and chilly – literally! As I put my ski jacket on last night (hopefully for the last time this season) I realized that I have yet to make venison chili this year. I make a version of wild game chili every year, and this season wouldn’t be complete without it.
A crock-pot of spicy venison chili sounded like the perfect antidote to this unexpected cold weather.
I decided to change my traditional recipe and used a mix of cubed vension taken from the rump and some homemade venison chorizo. I love the texture variation of the chunks of tender venison with the spicy ground chorizo. I also decided to make my own chili paste using dried Guajillo and Ancho chili’s instead of chili powder. I toasted the dried chilis in a sauté pan first to add a smokey touch to the peppers. After that, it only takes a 30 minute soak in hot water to rehydrate, so the extra time spent here is well worth it.
If your feeling really adventurous, you could even use Harissa Paste (A North African Chili Paste) instead for an extra kick in spice and flavor.
You won’t find any beans in this recipe, maybe that’s the stubborn Texan in me. But, you will find a lot of heat! If you’re not a fan of spices, you might wanna reduce the amount of cayenne powder or jalapeños.
Lastly, I like to garnish with lots of fresh cilantro, some green onions and jalapeño slices. Feel free to dip cornbread or tortilla chips in!
- 1½ lb. Venison Rump - Cut into small 1" cubes
- ½ lb. ground Venison Chorizo
- 1 Medium Onion, chopped
- 5 cloves of Garlic, minced
- 1 14 oz. Can of Fire-Roasted Diced Tomatoes
- 2 Jalapeños, chopped
- 2 T. Oregano
- 2 t. Cumin
- 1½ t. Smoked Salt
- 2 C. Beef Stock
- ½ t. Cayenne
- 1 Guajillo Chili
- 2 Ancho Chilis
- Cilantro, Green Onions, Avocado, Cheese, Sour Cream or Cornbread
- Boil 1½ C. of water. Toast the guajillo and ancho chills in a dry skillet over medium high heat for about a minute on each side, or until it starts to blister. Remove and transfer into a bowl. Add the boiling water to the chilis and cover. Let the peppers rehydrate for about 30 minutes until soft. Remove from the bowl and reserve the water. Chop the stems off the chilis and remove the seeds. Puree in a food processor or blender with about ¼ c. of the reserved water until smooth. This should make about ⅓ C. of chili paste. Set it aside until ready to use.
- In a large pan, brown the venison cubes over high heat. Remove and place it into a crockpot. Continue the browning process for the chorizo, and then sauté the onions and garlic. Add it to the crockpot with the cubed venison.
- Combine all the remaining ingredients to the crockpot along with the chili paste. Set the crockpot on low and let it cook for several hours until tender, adding more stock if the chili starts to dry out.
- Garnish with Cilantro, Green Onions, Avocado, Cheese, Sour Cream or Cornbread.