THE RECIPE JOURNAL · Main Course
Venison Chili Featuring Tequila
This hearty chili combines tender venison with a splash of tequila for a bold, smoky flavor that’s perfect for chilly evenings. It’s an easy, satisfying dish that will warm you up from the inside out.
FROM THE KITCHEN • Venison Chili Featuring Tequila
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a large pot over medium-high heat. Add the ground venison and cook it, breaking it up with a spoon, until it’s no longer pink. Toss in the celery and onion, and cook everything together until the veggies are nice and tender. Sprinkle in the red pepper flakes, garlic powder, and chili powder, stirring well to bring out those flavors.
02
Step 2
Next, pour in the diced tomatoes, tomato sauce, tequila, and orange juice. Let it all simmer gently over low heat without a lid for about two hours—this slow simmer really lets the flavors meld. Once the time’s up, stir in the beans and let the chili cook for another 30 minutes. Then it’s ready to enjoy!
Why you’ll love it
This chili combines rich, lean venison with the bold flavor of tequila for a unique twist on a classic dish. It’s hearty, warming, and packed with spices that bring out the best in the meat. Perfect for cool evenings or sharing with friends.
How to serve
Serve with warm cornbread or over a bed of steamed rice to soak up the sauce. Garnish with fresh cilantro, sour cream, or shredded cheese for extra creaminess and brightness.
Storage & leftovers
Allow the chili to cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stove to maintain flavor and texture.
