This robust South Texas-style chili combines coarsely ground chuck and venison for a deep, savory meatiness. Simmered low and slow for hours, the flavors meld with diced green chiles, stewed tomatoes, and aromatic spices to create a thick, comforting stew. The addition of bell peppers, onions, and jalape&# 195;±os provides a fresh crunch and a pleasant kick of heat that balances the richness of the meat. Ideal for cold evenings or hearty family dinners, this recipe delivers authentic roadhouse flavor in every spoonful. ItâÂÂs perfect for gathering around with friends or enjoying a satisfying solo meal.
Fuzzy’S Fantastic South Texas Road Meat Chili
Description
This robust South Texas-style chili combines coarsely ground chuck and venison for a deep, savory meatiness. Simmered low and slow for hours, the flavors meld with diced green chiles, stewed tomatoes, and aromatic spices to create a thick, comforting stew. The addition of bell peppers, onions, and jalape&# 195;±os provides a fresh crunch and a pleasant kick of heat that balances the richness of the meat. Ideal for cold evenings or hearty family dinners, this recipe delivers authentic roadhouse flavor in every spoonful. ItâÂÂs perfect for gathering around with friends or enjoying a satisfying solo meal.Ingredients
Directions
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Finely mince the garlic and dice the jalapeños if not already prepared.
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Heat a large, well-seasoned cast-iron pot or Dutch oven over medium-high heat.
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Add the chopped bell peppers, onions, and jalapeños to the pot and sauté until softened, about 5 minutes.
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Add the ground chuck and venison to the pot, breaking up the meat with a spoon as it cooks.
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Brown the meat thoroughly, stirring occasionally, until no pink remains.
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Stir in the minced garlic, diced green chiles, stewed tomatoes, and Tabasco sauce.
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Pour in enough water to cover the ingredients by about one inch.
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Season generously with salt and black pepper to taste.
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Bring the mixture to a simmer, then reduce heat to low.
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Cover and let the chili bubble slowly for 3 to 4 hours, stirring occasionally.
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After 2 hours, skim any excess grease from the surface.
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Taste and adjust seasoning with more salt, pepper, or Tabasco if desired.
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Serve hot with your favorite toppings.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 67.2kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 7.5mg1%
- Total Carbohydrate 15.2g6%
- Dietary Fiber 4.2g17%
- Sugars 8.7g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer flavor, brown the meat in batches to avoid steaming.
You can substitute beef chuck for venison if preferred, or use a mix of other game meats.
Adjust the amount of jalapeños and Tabasco to control the heat level.
This chili tastes even better the next day after flavors have had time to meld.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
If the chili becomes too thick during cooking, add a splash of water or beef broth.
