Recipe: Venison chili for less than $3

Chef Brian West shares pointers for making South Texas chili, a rodeo favorite

Need to feed your family on a budget? Chef Brian West is cookin' up a batch of $3 venison chili, a South Texas and rodeo favorite.

SAN ANTONIO – Beans or no beans? The Texas chili debate rages on.

But either way you’re making it, you can save a pretty penny on this $3 venison chili recipe by Chef Brian West. Watch the video above for tips from the chef.

Venison chili

Total recipe cost: $2.96

Yields 1 quart/3 servings


  • 1/2 pound venison chili meat
  • 4 ounces red chili paste
  • 1/2 onion, coarsely chopped
  • 1 tablespoon garlic, roasted
  • 1 tablespoon chili powder
  • Tabasco sauce, to taste
  • 3/8 teaspoon Mexican oregano
  • 1 tablespoon cumin
  • 8 ounces chicken stock
  • Salt and pepper, to taste
  • 1 ounce molasses
  • Goat cheese, for topping


In a large pot add the chili meat and cook it in batches until it is browned (do not steam).

Add the chili paste, onion, garlic, chili powder, Tabasco, oregano and cumin.

Cook for 5 minutes or until the onion is wilted. Add the chicken stock and simmer for 45 minutes to an hour, until meat is tender (do not boil).

Add in molasses. Serve with tamales.

For more information on West, click here.

About the Authors:

Diana Winters is a San Antonio-area native, Emmy award-winning and GLAAD-nominated journalist and baker who loves the Alamo City. She is the executive producer of SA Live, creator of South Texas PRIDE and co-creator of Texas Eats.

John has worked his way through the ranks at SA Live. He started as an intern with the show in 2015, and joined the team full time as a photographer in 2017.