Venison Tex-Mex Recipe: Chili Con Carne De Venado
Down in Texas we have a style of cooking called Tex-Mex. It’s a blend of Texas frontier food, mixed with traditional Mexican border food. It’s a real gem of a cuisine for those of you that have never had the pleasure of tasting it. In this installment of our “Field to Fork” series, we will explore one of the Pure Instinct Hunting crew’s recipes that is quickly becoming a regular staple on the meal plan. Chili con Carne de Venado (venison chili) is another simple recipe that the whole family will enjoy…and will also fill your home with the most wonderful aroma!
- Dutch oven
- 2 lbs. Venison backstrap/tenderloin, cut into 1 1/2 inch pieces
- 2 tbsp. Red onion, diced
- 3 small Sweet Peppers (red/orange/yellow)
- 2 tbsp. Olive oil
- 1 can Original Rotel
- 15 oz. Beef broth
- 1/4 Cup tomato paste
- 2 tsp. Ground cumin
- 2 tsp. Chili powder
- 1 tsp. Mexican oregano
- 1/2 tsp. Red pepper flakes
- Dash of Cayenne pepper
Place 1 tbsp. olive oil into your dutch oven, and begin heating on medium. Lightly saute your diced sweet peppers and onions in the olive oil, removing them just as you see the edges beginning to brown. Place the other tbsp. of olive oil into the dutch oven, salt and pepper your meat, and brown your cubes of venison backstrap/tenderloin equally on all sides. Return your gently browned sweet peppers and onions to the dutch oven. Pour in the beef broth, can of Rotel, and tomato paste, stirring to combine it all evenly. Next, add your ground cumin, chili powder, Mexican oregano, and crushed red peppers and stir well. Reduce the heat to low, and cover for an hour and a half to two hours depending on how quickly the chili begins to thicken. Sit back for a bit, enjoy some family time, and take in the incredible smell filling your home!
In my opinion, this dish is best served over some steamed white rice…I usually start prepping the rice around an hour in to cooking the chili so that everything is ready at the same time. We garnished the chili with Queso Fresco, freshly chopped cilantro and some lime wedges. Serving it with some fresh tortillas and avocado slices truly makes for the most mouth-watering meal. (You can also serve it up inside tortillas in the form of “tacos” which is how my little ones choose to enjoy this recipe.) Of course the venison was harvested by my hands this year, but the rest of the ingredients for this meal can easily be found in your local grocery store. Here in South Texas, I don’t know what I would do without our HEB grocery stores…their fresh produce and unbeatable prices help us to make our recipes the very best!
This nontraditional take on chili is one that can be enjoyed year round…even during those long, hot, Texas summer months. I assure you, it tastes just as wonderful as it looks! Give this simple recipe a whirl, and let us know what you think in the comments below.
Stay tuned for more of our “Field to Fork” series
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