Favorite Texas Venison Chili

This is Texas chili with a wild streak, built on cubed venison sirloin alongside lean ground beef. The venison brings a rich, slightly gamey depth that beef alone cannot, while the ground beef keeps every bite hearty.

The real Texas touch is masa harina, the same corn flour used for tortillas. Stirred in with the spices and toasted briefly, it thickens the chili and lends a subtle, earthy corn flavor you will not get from flour or cornstarch.

Browning the meat in batches matters. Crowd the pot and it steams gray instead of searing, and that crust is where the flavor lives.

After the chili powder, cumin, cayenne and jalapenos go in, it simmers a good ninety minutes until the venison turns fork-tender. The black beans join only at the end so they stay whole and do not blow out into mush.

Pro Tips

• Brown the venison and beef in batches, not all at once, so they sear and build a deep crust instead of steaming.
• Toast the masa harina and spices for the full few minutes before adding liquid. It cooks out the raw taste and blooms the flavor.
• Venison is lean, so do not rush the simmer. The long, slow cook is what makes the cubes tender.

Variations

• Use all beef, or swap in elk or wild boar, if venison is not on hand.
• Pinto or kidney beans work in place of black beans, or leave them out for a Texas-purist no-bean chili.
• Top bowls with shredded cheese, diced onion, sour cream, or cornbread on the side.