Venison Chili Texoma Style

Print Friendly and PDF

Bart Jordan - 2017

This recipe is one I have used for the last 20 years and came to me by way of a few of my favorite Okies at deer camp near Christoval, TX


  •  2 pounds ground/cubed venison 
  • 2 cloves garlic, chopped
  • One can tomato sauce
  • One can stewed tomatoes
  • 1/3 cup chili powder
  • 2 cans of beans (you pick what kind)
  • 1 Chopped onion
  • Cheap Yellow mustard
  1. Brown the meat with 1/2 the chili powder, the garlic and onion this will make your house smell fantastic and make everyone super mad that they can't have it that night (more on that later)
  2. Add everything to a big pot except the cheap yellow mustard.
  3. Let it cook on low for 1-2 hours. Whatever you have time for. Make sure to stir every 15 mins as all the heavy stuff will settle.
  4. After everything is cooked and ready to take off the burner that is when to add the cheap yellow mustard. You just have to walk it up a little at a time. What I mean by that is start off with ~ 1/3 cup, stir it in good and sample. You want to barely taste a twang but not so much that you can tell where it comes from.
  5. It is crucial to let it sit in the fridge for 1 night at least. The ingredient's of chili are shy and take time to mingle and get acquainted. Chili is always better on day two.

* Now I can't condone this but my Grandad added Pastis to his chili and won the family chili cook off. He hates Pastis and was looking for a good outlet for it rather than pitching it in the trash. 

FACT: Chili should be served over cornbread.