Recipe courtesy of River Ranch Steak House

Venison Chile con Carne

  • Yield: 10 to 15 servings
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min


2 fire roasted poblano pepper

2 fire roasted tomatoes, pureed

2 to 3 ounces minced roasted garlic

4 ounces oil or clarified butter

3 slices diced bacon

1 pound ground pork

5 pounds venison

2 tablespoons kosher salt

1 tablespoon white pepper

1 tablespoon black pepper

7 tablespoons chile powder

6 tablespoons chorizo seasoning

3 tablespoons oregano

1/4 tablespoon cumin

1 ramekin chopped onions

2 ramekin diced green bell pepper

2 ramekin diced red bell pepper

1 ramekin diced Anaheim chile

1 ramekin diced celery

12 ounces Lone Star Beer

32 ounces crushed tomatoes

4 1/2 pints (72 ounces) chicken stock

1 cup cooked kidney beans

1 cup cooked black beans

1 cup cooked pinto beans

1 ramekin chopped cilantro

Masa harina

Feta cheese, for garnish

Blue tortilla strips, cut thin, fried


  1. First, fire roast poblano pepper, tomatoes and garlic cloves. Dice garlic, blend tomatoes, peel and slice poblanos and set aside.
  2. Take a Dutch oven or large skillet and add oil. Heat oil and add in the bacon. Stir in ground pork and cook on high heat for 3 to 5 minutes then add in venison. Add salt to taste, white and black pepper, chile powder, chorizo seasoning, oregano and minced garlic and stir well. Add cumin slowly to your liking. Slowly, slowly add cumin, be careful (powerful stuff). Cook this all real good and stir constantly. When the meat is cooked, add in onions, bell pepper, Anaheim chilies and celery. Deglaze your pan with a 12 ounces Lone Star Beer. Add your blended tomatoes, 2 cans of crushed tomatoes, poblano peppers, chicken stock, beans and cilantro. Let simmer and get a good taste. If you like it hotter, add Serrano peppers or jalapenos. Thicken with masa harina. Serve in a large bowl with feta cheese and fried corn tortilla strips in center. Accompany with crackers, cornbread and ice cold Lone Star.
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