Boudin and Venison Chili


  • 2lbs. bacon, chopped
  • 5lbs. boudin sausage
  • 5lbs. venison, ground
  • 4oz garlic, chopped
  • 2lbs. red onion, chopped
  • 4 jalapeños, seeded and chopped
  • 2 poblanos, seeded and chopped
  • 4, 16oz cans beans, drained (kidney, black, navy, and pinto)
  • 4, 16oz cans crushed Tomatoes
  • 16oz Durty Gurl Bloody Mary Mix
  • 1 cup Durty Gurl Bloody Mary Rub 
  • 2 tbsp cumin
  • 4 tbsp chili powder, dark
  • 2 tsp cayenne pepper
  • 6 cups chicken stock


  • Preheat Matador to high.
  • Add bacon and cook until rendered; remove excess fat.
  • Remove the boudin from the casing and add to the pan and break into small pieces.
  • Add the ground venison, cumin, chili powder, cayenne, and Durty Gurl Bloody Mary Rub, and cook until browned and cooked through.
  • Add the garlic, onion, and peppers, and allow to cook for 5-6 minutes.
  • Add the tomatoes, beans, Durty Gurl Bloody Mary Mix, and chicken stock.
  • Reduce the heat to low and allow to simmer for 45-60 minutes.