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Loredo Chili

Raven Higheagle


This chili was the first place Winner in the Congressional Club Chili Cook-off.


☆☆☆☆☆ 0 votes

Serves at least 10
20 Min
1 Hr 30 Min
Stove Top


  • 2 lb
    ground venison, chili cut
  • 2 lb
    ground buffalo, chili cut
  • 1 lb
    ground pork, chili cut
  • 2 large
    sweet onions, chopped
  • 2 large
    cloves garlid, minced
  • 1 can(s)
    (15 ounce) spanish style tomato sauce
  • 1 jar(s)
    (8 ounces) old el paso hot taco sauce
  • 1 pkg
    (4 ounces) adkins texas style seasoning
  • 3 can(s)
    (15 oounces) water, use the can from the tomato sauce
  • 1 clove
    tomato soup
  • 1 can(s)
    beer of your choice

How to Make Loredo Chili


  1. In a large cast iron Dutch oven sauté the meat until gray. Add and sauté the onion and garlic until tender.
  2. Add the tomato sauce, taco sauce, and Adkins seasoning and simmer on low for 1 hour, stirring often and adding water as you go along.
  3. Mix the beer and the soup together in a small mixing bowl making sure to blend well.

    Add the soup mixture to the chili and simmer for 30 minutes more.

Printable Recipe Card

About Loredo Chili

Course/Dish: Chili, Wild Game
Main Ingredient: Wild Game
Regional Style: Southwestern
Other Tag: Heirloom

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