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Cowtown Venison Chili

  • Serves 8.


  • 3-1/2 pounds venison, cubed
  • 1-1/2 cups chopped onions
  • 2 cups beer (may substitute water)
  • 1 (16-oz.) can tomato sauce
  • 1/2 teaspoon salt
  • 2 teaspoons ground cumin
  • 2/3 cup chili powder
  • 1/4 to 1/3 cup margarine (do not use butter)
  • 3 cloves garlic, minced
  • 1 (4-oz.) can green chilies, chopped
  • 1 teaspoon monosodium glutamate (MSG)
  • 1 teaspoon ground oregano
  • 2 teaspoons celery salt
  • Cilantro and sour cream to garnish


In a large Dutch oven, cook meat in margarine over medium heat until gray in color. Add onions and garlic and cook until onions are wilted. Add beer (or water) and cook, covered, for 30 minutes. Pureé chilies and tomato sauce together in food processor until blended. Add tomato mixture, salt, and MSG to meat and cover. Cook over medium heat until meat is tender. Stir often and add more liquid if necessary. After 15 minutes, mix all seasonings together and add to chili. Continue cooking until very thick and tender. Garnish with cilantro and sour cream if desired.

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