James’ Quick and Easy Deer Chili

When the weather starts getting cool, you want a comforting, hearty dinner to wrap up the day.  Today was one of those perfect days that the weather was perfect.  Cool, absolute sunny skies.  We worked on various projects and by the time we started thinking about dinner, we didn’t have much time to spend on an elaborate meal.  My husband James fixed a fantastic dinner of chunky chili with deer and I made some homemade Mexican cornbread.

James’ Quick and Easy Deer Chili


1 lb. deer tenderloin

1 tbsp. extra virgin olive oil

1 jar Tabasco Homestyle 7 Spice Chili Starter (Original)

1/2 onion, coarsely chopped

1 jalapeno, seeded and chopped

Seasonings to taste (onion and garlic powders, Tony’s seasoning)

1 can light red kidney beans, drained


Dice deer tenderloin and brown in olive oil.  Drain into colander.  Add the chili starter mix with beans and tomato, jalapeno and onion.  Return meat to the mixture and add seasonings to taste.  Add beer and mix well.  Allow to simmer for 30 minutes.  Serve hot with cheese cubes and cornbread on the side.

chili and cornbread 012

James’ Quick and Easy Deer Chili






The Verdict:  This was the perfect meal to wind up the day!  The meat being cut into small pieces provided a chunky, hearty chili that was filling and so tasty.  James was worried that the meat would be chewy, but it was so tender and delicious!  This was the first time we used the Tabasco brand chili starter, we normally make homemade.  But we will DEFINITELY be doing this again for a quick and easy meal!


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