Boudin and Venison Chili

Boudin and Venison Chili

(1 review) Write a Review



  • 2lbs. bacon, chopped
  • 5lbs. boudin sausage
  • 5lbs. venison, ground
  • 4oz garlic, chopped
  • 2lbs. red onion, chopped
  • 4 jalapeños, seeded and chopped
  • 2 poblanos, seeded and chopped
  • 4, 16oz cans beans, drained (kidney, black, navy, and pinto)
  • 4, 16oz cans crushed Tomatoes
  • 16oz Durty Gurl Bloody Mary Mix
  • 1 cup REC TEC Grills Durty Gurl Bloody Mary Rub 
  • 2 tbsp cumin
  • 4 tbsp chili powder, dark
  • 2 tsp cayenne pepper
  • 6 cups chicken stock
  1. Preheat REC TEC Matador to high.
  2. Add bacon and cook until rendered; remove excess fat.
  3. Remove the boudin from the casing and add to the pan and break into small pieces.
  4. Add the ground venison, cumin, chili powder, cayenne, and Durty Gurl Bloody Mary Rub, and cook until browned and cooked through.
  5. Add the garlic, onion, and peppers, and allow to cook for 5-6 minutes.
  6. Add the tomatoes, beans, Durty Gurl Bloody Mary Mix, and chicken stock.
  7. Reduce the heat to low and allow to simmer for 45-60 minutes.  


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1 Review

  • Good deer chili

    Posted by John F on 14th Nov 2018

    This is an incredible recipe for deer. The combination of boudin and deer meat takes this recipe over the top. Add some sweet cornbread and you are ready for a cold day!

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