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New Mexican Venison Chili-Stew

Not quite stew, not quite chili, this dish is sure to set your mouth ablaze.


  • 3-4 lbs venison roast, cubed.
  • 1.5 tsp salt
  • 2 TBSP ground red chimayo chile (or some Hab Powder, mixed with water/vinegar/honey)
  • 2 Bottles Taco Fuego
  • 1.5 tsp garlic, minced
  • 2 TBSP red wine vinegar
  • 2 medium onions, finely chopped
  • 5 C chicken stock
  • 2 stalks celery
  • 2 carrots, sliced into rounds
  • 6 potatoes, peeled and cubed
  • 2 medium Swedish turnips, peeled and cubed
  • 1 tsp crushed black pepper


  • In a shallow baking dish, toss the venison and salt with the ground red chimayo/habanero powder to cover.
  • In a separate bowl, combine the green chile sauce, garlic, and red wine vinegar.
  • Pour mixture over venison and marinade AT LEAST one hour.
  • In a large pot, cook the onions over medium heat for a couple of minutes, stirring constantly.
  • Add the chicken stock, celery, carrots, potatoes, swedish turnips, and black pepper.
  • Add the venison and marinade.
  • Bring to a simmer for about 2 hours, uncovered.
  • Add water as needed, maintaining a similar liquid level as the starting ingredients.
  • Serve topped with a sharp cheese, sour cream and on the side, a cold drink. Milk may be a wise choice if you went with the habanero powder over the red chimayo.

One thought on “New Mexican Venison Chili-Stew

  1. Will I need to make a trip to NM for the NM Venison?

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