In the sun-drenched deserts and rugged mountains of the Southwest, chili takes on a life of its own. It’s not just the red, beefy bowls you might expect—out here, green chili reigns supreme. Roasted green chiles, tart tomatillos, and tender meat come together to create something magical.
This Southwestern Venison Green Chili is a tribute to that tradition. It’s smoky, vibrant, and just the right amount of spicy. Made with fire-roasted green chilies, fresh tomatillos, and tender chunks of venison, this is a chili that speaks to the wild spirit of the land it was born from.
So grab your Dutch oven, light a fire (or just turn on the stove), and let’s make a batch of hearty, unforgettable green chili.
Why You’ll Love This Southwestern Venison Green Chili
- 🌵 Smoky, tangy, and packed with flavor
- 🔥 Made with roasted green chilies and fresh tomatillos
- 🦌 Venison adds a rich, lean, wild touch
- 🍲 Perfect for cool desert nights or hearty dinners
- 🌟 Easy to make and freezer-friendly
What Makes Green Chili Different?
Unlike traditional Texas red chili (chili con carne), green chili is built around green chiles and often uses tomatillos for a fresh, tart, and slightly sweet base. The focus is less on heavy tomato sauces and more on smoky, roasted flavors.
In New Mexico, Colorado, and Arizona, green chili often simmers with pork or chicken—but swapping in venison brings a wild, earthy flavor that’s right at home in Southwestern cooking.
If you are looking for a vegan meals, have a look at our vegan chilli nachos.
Ingredients (Serves 4–6)
Meat & Base
- 2 pounds venison shoulder or hindquarter, cut into ½-inch cubes
- 2 tablespoons olive oil or bacon fat
Green Sauce
- 6–8 roasted green chilies (Hatch or Anaheim if you can find them), peeled and chopped
- 1 pound tomatillos, husked and rinsed
- 1 small yellow onion, chopped
- 4 cloves garlic, peeled
- 2 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon coriander
- Salt and pepper, to taste
Optional Garnishes
- Fresh cilantro, chopped
- Diced avocado
- Sliced jalapeños
- Warm flour tortillas or cornbread
How to Roast Your Green Chilies and Tomatillos
If you’re lucky enough to have fresh green chilies, roasting them yourself makes all the difference:
- Place chilies and tomatillos under a broiler or over an open flame until the skins are blackened and blistered.
- Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
- Peel off the blackened skin, remove seeds from chilies if desired, and roughly chop.
Roasting brings out sweetness and deepens the smoky flavor that makes Southwestern green chili unforgettable.
Instructions
Step 1: Sear the Venison
Heat olive oil in a large Dutch oven over medium-high heat. Season the venison chunks with salt and pepper. Sear the meat in batches, getting a good brown crust on all sides. Remove and set aside.
Southwestern Tip: Don’t overcrowd the pan—browning is where you start building all the good flavor!
Step 2: Make the Green Sauce
In the same pot, lower the heat slightly. Add onion and garlic and sauté until fragrant, about 3 minutes.
In a blender or food processor, combine the roasted green chilies, roasted tomatillos, cooked onions and garlic, cumin, oregano, coriander, and half of the broth. Blend until mostly smooth, leaving a little texture if you like it rustic.
Step 3: Simmer the Chili
Return the venison to the pot. Pour the green sauce over the meat. Add the rest of the broth to thin as needed.
Bring to a boil, then reduce heat and let it simmer gently, uncovered, for 1.5 to 2 hours, stirring occasionally. The venison should be tender and the sauce thickened and glossy.
Adjust salt and pepper to taste.
Step 4: Garnish and Serve
Ladle the green chili into bowls and top with fresh cilantro, diced avocado, jalapeños, or anything your heart desires. Serve with warm tortillas or a hunk of sweet cornbread.
Southwestern Tip: A squeeze of lime just before serving makes all the flavors pop.
Make It Your Own
- Spicier: Add a serrano pepper to the blender for an extra kick.
- Milder: Use poblanos instead of Hatch chilies for a milder heat.
- No Venison? Substitute beef chuck, pork shoulder, or jackfruit for a vegan twist.
- Extra smoky: Stir in a spoonful of chipotle adobo sauce for more smoke.
Storage Tips
- Refrigerator: Keeps well for 4–5 days in an airtight container.
- Freezer: Freeze for up to 3 months for quick, easy dinners.
- Reheating: Reheat gently over medium heat, adding a splash of broth if needed.
Pro Tip: Like most chilis, this one tastes even better the next day after the flavors have had time to meld.
Why Venison Works So Well
Venison’s lean, slightly earthy flavor shines when paired with bold spices and smoky vegetables. In this Southwestern green chili, it becomes melt-in-your-mouth tender while soaking up all the tangy, spicy goodness of the roasted chiles and tomatillos.
If you’ve got venison in the freezer and you’re looking for something different from the usual red chili or stews, this Southwestern green chili is pure gold.