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Cibolero Venison Chili

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Bold, smoky, and deeply satisfying, this Cibolero Venison Chili blends tender venison with earthy spices, chiles, and slow-simmered aromatics for a hearty Southwestern-style chili perfect for cold nights, game-day meals, or adventurous cooks.
Course Side Dish
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 3/4 pound chunked venison or beef
  • 1/2 cup flour
  • 3 strips bacon; diced
  • 1 small yellow onion chopped
  • 1 tablespoons corn oil
  • 1 chopped Chipotle pepper plus 2 tsp. Adobe sauce
  • from a 7 oz can Chipotle peppers in Adobo sauce
  • 2/3 cup pureed from a 15 oz can Bruce’s Yams
  • 1 28 oz can crushed tomatoes
  • 1 25 oz can white hominy; drained
  • 2 10 1/2 oz cans Beef Consumme*
  • 1/2 cup Mexican beer
  • 2 tablespoons honey
  • 2 tablespoons fresh orange juice
  • Queso Fresco cheese*
  • freshly chopped cilantro

Instructions

  • Place venison and flour in a large plastic bag and shake to coat.
  • Remove meat from flour (discard) shaking off excess; set aside.
  • In a large Dutch oven or heavy saucepan fry bacon and onion for 3-4 minutes until bacon almost crisp. Remove with a slotted spoon (reserve) and return saucepan to medium-high heat along with corn oil. Fry venison cubes until lightly browned on all sides.
  • Turn heat to low and stir in Chipotle, Adobo sauce, yams, vegetable juice and bacon/onions.
  • Simmer for 5 minutes then add crushed tomatoes, hominy, consumme and beer; simmer an additional 40 minutes, stirring occasionally.
  • Remove from heat and stir in honey and orange juice.
  • Sprinkle with cheese and cilantro before serving.

Notes

Beef Consumme is located in the soup isle (we like Campbell’s brand)
Queso Fresco cheese is a crumbly Mexican cheese that can be found at most super markets
Beef can be used in place of venison