Chili season is here, and I’ve got two great chili recipes you need to try. If you love a warm bowl of hearty chili, these are perfect for you.
I’ll share my favorite ways to make a classic Texas chili and a rich venison chili. Get ready to cook up some comfort food for your family.
Jump to Recipe:
Classic Texas Chili Recipe
This Texas chili is a true classic, full of robust beef flavor and a good kick. It’s perfect for game day or a cozy night in.
Key Ingredients & Tips for Texas Chili
- Good Chili Powder: Use a high-quality blend for the best flavor base in your chili.
- Chuck Roast: Cutting your own beef makes this chili extra tender and flavorful.
- Simmer Time: Let your chili cook low and slow; this brings out all the deep flavors.
What You Need for Texas Chili
- 2 lbs beef chuck roast, cut into 1/2-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/4 cup chili powder
- 2 tbsp ground cumin
- 1 (14.5 oz) can crushed tomatoes
- 2 cups beef broth
- Salt and pepper to taste
⏱️ Time: 3 hours🍽️ Yields: 6 servings
How to Make Texas Chili
Step 1: Brown the Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
Step 2: Build Flavors
Add chopped onion to the pot and cook until soft, about 5 minutes. Add minced garlic, chili powder, and cumin, stirring for 1 minute until fragrant.
Step 3: Simmer
Return the beef to the pot. Pour in crushed tomatoes and beef broth. Bring it to a boil, then reduce heat to low, cover, and simmer for at least 2.5 hours, or until beef is very tender. Stir occasionally.
Step 4: Season and Serve
Taste and season with salt and pepper as needed. Serve hot with your favorite toppings like shredded cheese and chopped onions.
📝 Final Note
Store leftover Texas chili in an airtight container in the fridge for up to 3-4 days. It often tastes even better the next day!
Hearty Venison Chili Recipe
This venison chili is rich and robust, using ground venison for a unique taste. It’s a filling meal that hunters and chili lovers will enjoy.
Key Ingredients & Tips for Venison Chili
- Ground Venison: Lean venison needs a bit of fat, so don’t drain all the drippings from the pan.
- Smoked Paprika: This adds a lovely smoky depth that pairs well with game meat in your chili.
- Beans or No Beans: You decide if you want beans. I like pinto beans in my venison chili, but it’s up to you!
What You Need for Venison Chili
- 1.5 lbs ground venison
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup beef broth
- Salt and pepper to taste
⏱️ Time: 1 hour 30 minutes🍽️ Yields: 6-8 servings
How to Make Venison Chili
Step 1: Brown Venison
Heat olive oil in a large pot over medium-high heat. Add ground venison and cook, breaking it up, until browned. Drain some fat if needed, but leave a little for flavor. Remove venison and set aside.
Step 2: Soften Veggies
Add chopped onion and red bell pepper to the pot. Cook until they are soft, about 7 minutes. Add minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute more, stirring.
Step 3: Combine and Simmer
Return venison to the pot. Stir in crushed tomatoes, drained pinto beans, and beef broth. Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, letting the flavors mix well.
Step 4: Finish and Serve
Taste and adjust seasoning with salt and pepper. Serve hot with toppings like sour cream, cheddar cheese, or green onions.
📝 Final Note
For a thicker venison chili, you can let it simmer uncovered for the last 15-20 minutes. It helps reduce some of the liquid.
