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Texas Barbecue Venison Chili with Corn

I am the worst cook in the world. I hate cooking. I hate clean up. I hate going to the grocery store, but I do like hunting, so this recipe is pretty easy for a non-cooking hunting gal like myself.

I’m a sucker for venison and an even bigger sucker for chili. I don’t like my chili (or any food for that matter) with very much tomato, so I leave out the diced tomatoes and do an extra can of tomato sauce instead. It’s totally up to your preference, but this is our family’s ride-or-die favorite recipe. I also like my chili a bit spicier, so I do the 1.5 tablespoons of chili powder listed below, but again, it’s all about preference.


1 lb ground venison

2 cans Ranch Style Beans, undrained

1 can diced tomatoes, undrained (if desired)

3 cans (8 oz.) tomato sauce

2 cans of corn

1.5 tablespoons chili powder (1 tablespoon if you like a bit less spice)

1 teaspoon ground cumin

Serve with shredded cheddar cheese and Fritos or tortilla chips


In large saucepan, brown venison over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked and drain grease.

Stir in remaining ingredients except cheese and chips. Heat to boiling, reduce heat and simmer uncovered 5 to 10 minutes, stirring occasionally, until corn is tender.

Serve with as much shredded cheddar as you can handle.

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