Oklahoma Venison Chili

Adjust the heat to your preference. We like it hot!

  • 3 tablespoons Canola Oil
  • 3 pounds ground Venison
  • 1 pound ground Beef or Pork
  • 1 medium Onion, diced
  • 2 cups Water
  •  3 tablespoons ground Red Cayenne Pepper
  • 2 Jalapeno Peppers, seeded and sliced
  • 5 cloves Garlic, peeled and pressed
  • 1 tablespoon ground Cumin
  • 1 tablespoon Oregano
  • 1 tablespoon Sea Salt or Kosher
  • 1 teaspoon Black Pepper
  • Dash of dried ground Habanero powder
  • 2 tablespoons Masa Harina

Heat the oil in a large skillet. Brown venison and meat. Remove meat and saute onion until tender. Drain any oil.  In a large soup pot, put in the meat, onion, cayenne powder, half of the sliced jalapeno and enough water to make a stew consistency. Bring to boil. Then reduce to simmer. Simmer for an hour.  Add the remaining ingredients and 1 tablespoon masa flour to thicken. Simmer for an additional 30 minutes. Adjust seasonings to taste. Serve with cornbread.


About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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