Elevate Your Venison Chili Game with Carroll Shelby’s Texas Chili Kit

MAKING A QUICK AND EASY VENISON CHILI

It’s strange, you know, how many folks out there—usually the non-hunters—say they just can’t stand venison. They tell me it’s “too gamey” or that the flavor’s just off. Makes me stop and think every time. I usually come back with a chuckle and say, “Ah, you’ve just not had it done right.” But truth be told, I get it. Venison’s not like beef; it doesn’t just sit pretty on the plate, all smooth and rich. Beef’s got an easy charm. You throw a little salt on it, and it’ll win just about anyone over.

Venison, though? Well, it takes a bit more coaxing. There’s an art to it. I remember the first time I had a good cut—lean, dark, and that smell as it hit the pan, like the woods themselves were cooking. The heat, that sizzle... you have to pay attention. Venison’s wild; it brings that raw, earthy taste right to the plate, but only if you treat it right. You can’t rush it, can’t hide it under too many spices.

Cooking venison feels like slowing down, taking stock. It’s about balance—the wild and the warmth of the skillet, each flavor having its say. And when you get it right? Ah, it’s worth it. Every bite’s got a little story to it, a taste that lingers, reminding you where it came from. It’s not just food. It’s a piece of the outdoors, brought to the table with a bit of patience and a steady hand. 

When it’s done right, venison doesn’t just play stand-in for beef—it’s in a class all its own. There’s something honest about bringing that kind of meat to the table, knowing it’s from the land itself, from the chase, with a purpose behind it. Venison has a way of grounding a meal, making it feel like every bite counts. And cooking it? Well, it doesn’t have to be some drawn-out affair. If you know your way around it, venison can be quick to cook and satisfying to serve.

This idea, this respect for venison, is what got me thinking about starting a new section of the blog. I’ve picked up a few tricks over the years, ways to turn venison into something memorable, something even folks who don’t hunt might enjoy. And that’s what this space is for—to share a few of those tricks and recipes.

First up, we’ll dive into a classic: the Carroll Shelby Texas Chili Kit.

WHO IS CARROLL SHELBY?

Who’s Carroll Shelby, you ask? Well, let me tell you, the word “legend” hardly does him justice. This guy didn’t just flirt with speed; he owned it. Born way back in ’23, in the little town of Leesburg, Texas, he came up with a fierce grit and a love for horsepower that would fuel his whole life. Racing was his world, and he was good—good enough to go tearing down tracks around the globe. His win at Le Mans in ’59? That sealed his place in racing history. But when health issues forced him off the track, did he slow down? Not a chance. He went straight to designing, determined to make cars that roared even louder than he had.

First up? The Shelby Cobra. Picture a sleek roadster with a wild heart, thanks to a V8 engine that could take on any road. That car didn’t just turn heads; it practically broke necks. And then came Ford, with their Mustang. Shelby took that classic beauty and gave it muscle, turning out icons like the GT350 and GT500. They weren’t just cars—they were his vision of raw, unfiltered power.

But he wasn’t only about engines and speed. No, this man was pure Texan, which meant he also had a soft spot for good, hearty chili. That’s where **Carroll Shelby’s Texas Chili Kit** comes in. Just like his cars, his chili wasn’t for the faint-hearted. It was rich, bold, and full of that unmistakable Shelby spirit.

WHY I LIKE THIS KIT

Taste aside, in a world filled with foods that bear long lists of ingredients—many of them strange, unpronounceable, and, if we're honest, downright unnecessary—it’s a relief to find something simple. Over the years, we’ve filled our plates with additives and preservatives that might just be doing us more harm than good.

It’s a topic that’s grown louder, especially with voices in the public eye like Robert F. Kennedy Jr., who has pushed for cleaner, healthier living through his “Make America Healthy Again” agenda during the 2024 presidential campaign cycle. Kennedy has brought this issue into the national conversation, challenging the overuse of additives and advocating for food that’s free of unnecessary chemicals and fillers.

This kit is a fitting answer. It’s straightforward, with only ten ingredients, no fillers, no mystery additives—just essentials. In a way, it’s refreshing. It reminds us that sometimes less truly is more, and that the best flavors come from keeping things simple and true.

INGREDIENTS YOU'LL NEED

• 1 lb of ground venison  
• One 8 oz can tomato sauce or diced tomatoes 
• 4 oz water (use that empty can of tomato sauce and fill 1/2 way)
• One 8 oz can of undrained beans of your choice: pinto, black beans, kidney etc.
• 1/2 package Carroll Shelly's™ Chili Kit
• Salt to taste

COOKIN' DIRECTIONS 

1. Brown ground venison in a large skillet.
2. Add tomato sauce or diced tomatoes, beans, water, and 1/2 of the contents of the spice packet. You can fix it tame, or you can fix it so the heat will jolt you.
   
3. Cover and simmer for 15 minutes.

*For thicker chili, mix the masa flour with 1/3 cup water. Stir in and let simmer for 5 more minutes. Add salt to taste.

WRAPPING UP AND THINGS TO NOTE

Let me share a couple of things about using this chili kit to make venison chili. First off, the original recipe doesn’t actually call for beans - but that is easy enough to remedy. Which surprised me at first, but over time, I’ve found it’s fun to customize further. Usually, I’ll toss in a few extras—a cup of cubed carrots, half a cup of sliced jalapeños, maybe a cup of corn or okra. I also like black beans and corn; it’s a combo that really works well in the mix. And once in a while, instead of tomato sauce, I’ll swap in some diced tomatoes for a chunkier texture.

The kit call for two pounds of beef, so if you’re using one-pound packs of venison or other wild game, just divide the contents of the spice packet in two. That way, you get two meals out of one kit. The flavor’s solid, no doubt, but for me, it needs a bit more kick. I’ll use about half the cayenne pepper because the family isn’t big on heat, but when it’s just me? I’m all for an extra dash of hot sauce.

What I like best about this kit is that it gets you most of the way there. Maybe you’ll find it perfect right out of the box, or maybe you’ll want to play around and make it your own. Either way, it’s a great foundation, and you can make it as simple or as customized as you like.

So there you go.  I hope you found this post about making venison chili useful.  If you enjoyed this, feel free to like, subscribe, or follow—whatever works best to stay in the loop. We’ve got a lot more campfire recipes and Outdoor Cooking Tips coming up, so check back!