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New Mexican Venison Chili-Stew

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
  • 2 Bottles Taco Fuego Hot Sauce
  • 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


  1. In a shallow baking dish, toss the venison and salt with the ground red chimayo/habanero powder to cover.
  2. In a separate bowl, combine the green chile sauce, garlic, and red wine vinegar.
  3. Pour mixture over venison and marinade AT LEAST one hour.
  4. In a large pot, cook the onions over medium heat for a couple of minutes, stirring constantly.
  5. Add the chicken stock, celery, carrots, potatoes, swedish turnips, and black pepper.
  6. Add the venison and marinade.
  7. Bring to a simmer for about 2 hours, uncovered.
  8. Add water as needed, maintaining a similar liquid level as the starting ingredients.
  9. 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.