Tex-Mex-style Venison Chili

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This recipe is awesome! I make it every few weeks so we can eat some and keep some in the freezer when we need a quick meal. I put black beans in mine as well because I like them, but this recipe is great all by itself! When I make it it does not need to be thickened either...I totally skip that step. I usually use more meat, especially the ground, then is called for which makes it a little heartier.

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I made this for dinner last night and both my husband and I enjoyed it, although it was bit spicy for our taste. I also used beef, omitted the ground beef, added beans and some extra tomato. I think next time I'll tone the down the heat a bit by switching out the jalapenos with green pepper.

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We love this chili! My husband is an avid hunter and I am always looking for good venison recipes and this one delivers. It has become a household favorite. I usually add a can of chili beans just to give a little something extra, but it is great without them too. Emeril's venison recipes never disapoints. A++

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I just made a batch of this chili for an informal cook-off tomorrow. It is amazing! I'm not normally a fan of chili, but now I think maybe I just haven't had any yet that was very good. This recipe is changing my mind.
I used all ground venison and only 2 jalapenos instead of 3. The heat turned out just right for me; spicy but not painfully so. May add black beans tomorrow when I warm it up.
And, giggling a bit at the reviewer who said "When was the last time you saw a deer in Texas?" I don't think he was looking very hard. I rarely buy ground beef or turkey because 90% of the time I use venison that my dad or brother hunted... here in TX.

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I don't normally write reviews, but after trying this recipe, I had to comment. Emeril never let me down, and this one continues to be a hit in our family. I followed all directions to the T, yet did add black beans, because we love them around here. Thanks for helping me use up all our deer meat Emeril!!

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I have made this a couple of times. The type of beer I used really makes a difference. The lighter the beer the more mellow the flavor while using a darker beer made it a bit too strong tasting. I also added black beans to give it a little more interesting texture and more leftovers.

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We love this recipe! It is perfect! We have followed it as is and we have used only ground venison. It is delish!

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A few comments right off. The prep time is not accurate. I guess it assumes that your shoulder meet is perfectly trimmed and all your ingredients are chopped and measured. Second the recipe does not say what to do with the bacon after it is cooked. I assume you eat it with some toast and eggs. Next, what is with searing the venison shoulder and then cooking until "just cooked through and hot"? - this is not backstrap or even a roundsteak. Shoulder is from the front end of the deer and is like all of the front cuts fairly tough. It has connective tissue that is near impossible to trim out (for those of you who don't butcher. Put it in a Kuhn-Rikon for 20 minutes on the second pressure setting. Or plan to cook it a lot longer than the 12 minutes or so that Emeril says. Or maybe you like to chew tough meat. Finally, I think it is suspicious that every review is so positive...except for "don't add so much cayenne". Nothing like midwest Chilli....hold the spices. Blah!
I'll let you know if it tastes any good.

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This is our go to recipe when we're hosting an informal gathering. We always try to make enough for leftovers, but it's rare we have enough left the next day.

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I followed the recipe to the tee - it had nice heat and wasn't overpowering, but it was boring and tasted just like the chili to top a hotdog. I added a little cream cheese, more tomatoes, and two cans of kidney beans. That made it a whole lot more interesting and flavorful.