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–+ servings
On an oak picnic table, a white bowl with cobalt blue trim holds a rich colored chili garnished with diced white onions and shredded cheddar cheese. To the side is a red checked tea towel holding two thick slices of golden corn bread.
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Venison Chili - Cowboy Kent Rollins

Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6 bowls

Ingredients

  • 2 Cascavel chilies dried
  • 1 ancho chili dried
  • 4 roma tomatoes whole
  • 4 garlic cloves whole
  • 2 pounds chunked deer roast or beef chuck roast
  • ½ to 1 cup all-purpose flour
  • 3 to 4 tablespoons Kent Rollins’ Mesquite Seasoning or all-purpose seasoning of your choice
  • 2 tablespoons olive oil
  • 1 large white onion diced
  • 1 6 ounce can tomato paste
  • 1 ½ cups beef broth
  • 1 teaspoon cocoa powder
  • 1 teaspoon cinnamon
  • ½ to ¾ cup light or dark beer optional
  • 2 15.5 ounce cans kidney beans rinsed and drained
  • 3 to 4 tablespoons Kent Rollins’ Chili Seasoning or Chili Seasoning of your choice

Instructions

  • In a saucepan, add the Cascavel chili, ancho chili, tomatoes, and garlic cloves. Cover with water and cook over medium-high heat for about 10 minutes, or until the peppers are tender and the skins of the tomatoes crack.
  • Strain the water and place the contents in a blender. Blend on high until smooth. Strain the contents with a colander and set aside.
  • Add the deer meat to a large bowl. Toss in the flour and Kent Rollins’ Mesquite Seasoning, until well coated.
  • Add the oil to a large cast iron skillet or Dutch oven and heat over medium-high heat. Cook for about 3 to 4 minutes, or until the meat begins to brown. Stir in the onion and cook for about 5 minutes, stirring occasionally.
  • Stir in the tomato paste and mix well. Cook for about 2 minutes.
  • To a medium stockpot, add the blended chili mixture and deer meat. Stir in the beef broth, cocoa powder, cinnamon, beer, kidney beans, and Kent Rollins’ Chili Seasoning. Place over medium-low heat and cook over a simmer for 45 to 60 minutes, or until the meat is tender, stirring occasionally.