Timber-Style Venison & Chorizo Chili

This bold, slow-simmered chili blends ground venison, chorizo, and a rich blend of spices—including our own Stump’s Season-All—for the ultimate cold-weather comfort. With fire-roasted tomatoes, fresh jalapeños, and a splash of dark beer, it’s hearty, smoky, and built to warm you from the inside out.

Prep Time:

20 minutes

Cook Time:

4–5 hours

Servings:

6–8

Ingredients:

1 lb ground venison

1 lb ground chorizo

2 bell peppers, diced

1 Vidalia onion, chopped

2–3 jalapeños, diced and seeded (use fewer for less heat)

3 cloves garlic, minced

1 can pinto beans, rinsed and drained

2 cans fire-roasted diced tomatoes

1 can tomato paste

1 cup beef broth

½ Shiner Bock (or any dark beer)

1 tsp chipotle pepper purée (Winn-Dixie or Amazon)

4 tbsp chili powder

1 tbsp coarse kosher salt

2 tsp coarse black pepper

1½ tbsp ground cumin

1 tbsp smoked paprika

2 tsp Stump’s Season-All (used while browning meat)

Emotional support bourbon (optional, but encouraged)

Instructions:

1. Dice the veggies. Chop bell peppers, jalapeños, onion, and garlic. Adjust heat with more or fewer peppers depending on taste.
2. Brown the meat. In a large Dutch oven, brown venison and chorizo together. Season generously with Stump’s Season-All while cooking.
3. Sauté the vegetables. Remove the meat and sweat the vegetables in the same pot until softened.
4. Combine and simmer. Return meat to the pot. Stir in fire-roasted tomatoes, tomato paste, and rinsed beans.
5. Add liquids and spices. Pour in beef broth and Shiner Bock. Stir in chili powder, salt, pepper, cumin, paprika, and chipotle purée.
6. Simmer low and slow. Let chili simmer uncovered for 4–5 hours, stirring occasionally as it thickens and the flavors deepen.
7. Plate it. Serve hot with toppings like shredded cheddar, sour cream, fresh jalapeños, hot sauce, and a side of fried cornbread.

Recommended Pairing:

Top with all the fixings and serve with fried cornbread and a cold beer. Perfect for game days, tailgates, or just a cold Sunday.

Direct from the Pit:

"Also, just so you know—we're not from Texas, so we don't care about beans in our chili. Talking to you, Kye Todd." - Reid Bowen