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Why This Recipe Is So Delicious
This chili offers a rich, hearty flavor with a unique twist from the tequila. The combination of tender venison and smoky spices creates a comforting meal perfect for cooler days. It’s a great way to enjoy game meat with a fun and unexpected kick.
Quick Kitchen Tips
- Brown the venison well to develop deep flavor before adding liquids.
- Use fresh spices for the best aroma and taste.
- Simmer the chili slowly to let the flavors meld and the meat become tender.
- Use fresh spices for the best aroma and taste.
- Simmer the chili slowly to let the flavors meld and the meat become tender.
Step 1
Gently heat some oil in a big pot over medium-high heat. Add the ground venison and cook it, breaking it up with a spoon, until it’s nicely browned and no longer pink. Toss in the chopped celery and onion, and cook everything together until the veggies soften. Sprinkle in the red pepper flakes, garlic powder, and chili powder, then stir for about a minute to really bring out those flavors.
Step 2
Pour in the canned tomatoes, tomato sauce, tequila, and orange juice. Let the chili simmer gently on low heat, uncovered, for about two hours. After it’s had time to meld and thicken, stir in the beans and let it cook for another 30 minutes. Give it a taste and adjust the seasoning if you need to, then it’s ready to enjoy!
Simple Serving Suggestions
Serve this chili with warm cornbread or over a bed of rice. Top it with shredded cheese, sour cream, and chopped green onions for added richness and texture. A squeeze of fresh lime can brighten up each bite.
Keeping It Fresh
Allow the chili to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. It also freezes well—portion it out and freeze for up to 3 months for an easy meal later.
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