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Venison Chili Colorado Burritos

Ingredient Wild

Jeremiah Doughty | From Field to Plate

I just got home from an antelope and deer hunt where a fellow hunter gave me a bushel full of red and green hatch chilies and a bunch of dried Mexican chilies as well. As I was hiking around Wyoming chasing big bucks, I had this idea to recreate one of my favorite Chihuahua, Mexico dishes. It’s a Mexican dish that uses beautiful fresh and dried chilies and the tough stew meat. Colorado is the Spanish word for “Red” and not the state we know so well.  Use the tough meat from your deer, elk or antelope and let it cook down in this beautiful rich sauce. You can eat it as is, or stuff it into a burrito as I did. Any way you cook it, you will not be disappointed. 

mexican chilies on grill



  • 1-2 pounds venison cubed (Can use antelope, elk, deer, moose)
  • 1 Ancho Chili dried 
  • 5 hatch chilies, roasted and peeled 
  • 3 guajillo chilies, dried 
  • 2 bay leaves 
  • 1 tsp oregano 
  • 1/2 onion, chopped 
  • 6 cloves garlic 
  • 1/2 cup cilantro 
  • 2 tsp cumin 
  • 1 tsp chili powder 
  • 4 cups broth, chicken, beef, wild game 
  • 1 tsp salt 
  • 1 tsp cracked pepper 
  • 1 cups fire roasted tomatoes 
  • Juice of one lime 
browning stew meat



  • 1.5 cups flour
  • 1 tsp pepper 
  • ½ tsp salt 
  • ½ tsp paprika 
  • 1.2 tsp chili powder 


  • Flour tortillas 
  • Refried beans
  • Spanish Rice 
  • Mexican Melting cheese, or Cheddar Cheese 

venison chili colorado burrito



1. Remove stems and seeds from chilies 
2. In stock pot or Dutch over add your dried chiles and toast, about 2-4 minutes. Add 2 cups of the broth and hatch chilies, bring to a boil. Reduce heat to a simmer and let peppers steep for 20 minutes. 
3. Remove chilies and broth and blend until smooth, set aside. 
4. In pot add 3 tbsp cooking oil over medium meat
5. In a shallow bowl mix flour along with pepper, salt, paprika and chili powder, dust each piece of meat and add to oil. Brown on all side, do in batches so not to crowd
6. Remove meat and set aside, add onions, and cook down 3 minutes, add garlic, and cook 30-45 seconds more. Add tomatoes and cook 2 minutes. 
7. Add remaining broth, cilantro, lime juice, seasonings, bay leaves, chili puree and meat. Bring to a boil, reduce heat to simmer and cook 4-6 hours until meat is fork tender 
8. Remove from heat and set aside. 
9. Build your burritos with flour tortilla, beans, rice, and venison meat. Roll burrito and smother in sauce and finish with cheese, cilantro, and any of your other favorite toppings. 

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