Well, the title is misleading because I would never replace deer chili. It has its rightful place on wild game food Mount Rushmore. Hearty, bold, and comforting are all good descriptions of venison chili. It’s both a great comfort food as well as American past time. However, throw in creamy and smoky, and you have a substitute that will dazzle veteran sportsmen and non-hunters alike. With pork chorizo as one of the key ingredients, Creamy Chorenison Stew is a great alternative to add your wild game soup repertoire.
Tex-Mex meets down home greatness with this concoction that marries venison with chorizo, cheddar, cream cheese, and bacon (a no-brainer). Creamy Chorenison Stew taps the brakes on gamey taste while maintaining that wonderful earthy flavor that only venison can provide.
I challenge you to grab a pound or two of ground or cubed venison from this past season’s exploits and get ready to please friends and family.
Ingredients
- 1-pound ground or cubed venison
- 8-ounces pork chorizo
- 1 cup chopped onion
- 1 cup shredded carrots
- 1 cup chopped celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried mustard
- 2 teaspoons kosher salt
- 2 tablespoons worcestershire sauce
- 1 tablespoon liquid smoke
- 3 cups beef broth
- 1 can diced tomatoes
- 1-1/2 cups sharp cheddar
- 1 ½ cups milk
- ¼ cup cream cheese
- 6 slices of bacon
Directions
- In a large pot over medium heat, cook bacon until crispy. Transfer bacon to a paper-towel lined plate. Keep grease in pot.
- Add venison, chorizo, onion, celery, garlic, and carrot to pot and cook until meat is no longer pink.
- Add beef broth and bring to a boil.
- Stir in salt, pepper, spices, diced tomatoes, worcestershire sauce, and liquid smoke.
- Simmer for 10 minutes.
- Lower heat and stir in cheese, almond milk, and cream cheese.
- Simmer another 15 minutes or until cheeses have melted.
- In bowl, top with bacon and avocado.
