Recipe /

New Mexico Mule Deer Chili with Green Chile and Red Chile

New Mexico cooking wants a wild game chili that feels rooted in the ground it came from. This version uses mule deer with the produce and pantry notes that already belong to New Mexico.

Recipe Details

  • Prep time: 20 minutes
  • Cook time: 55 minutes
  • Servings: 4
  • Difficulty: Moderate

Ingredients

  • 2 pounds ground mule deer
  • 2 tablespoons neutral oil
  • 1 large onion, diced
  • 2 cups diced green chile
  • 2 cups diced red chile
  • 3 garlic cloves, minced
  • 2 tablespoons chile powder
  • 1 teaspoon cumin
  • 1 can crushed tomatoes
  • 2 cups stock
  • Kosher salt and black pepper

Instructions

  1. Brown the mule deer in oil and remove it to a bowl.
  2. Cook the onion, green chile, and red chile until the edges pick up color, then stir in the garlic and spices.
  3. Return the meat to the pot with tomatoes and stock and simmer until thick and settled.
  4. Season aggressively and serve with cornbread, rice, or a spoonful of sour cream.

Why It Works In New Mexico

This recipe is tied to New Mexico through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.