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. Venison chiliTotal recipe cost: $2.96Yields 1 quart/3 servingsIngredients:1/2 pound venison chili meat4 ounces red chili paste1/2 onion, coarsely chopped1 tablespoon garlic, roasted1 tablespoon chili powderTabasco sauce, to taste3/8 teaspoon Mexican oregano1 tablespoon cumin8 ounces chicken stockSalt and pepper, to taste1 ounce molassesGoat cheese, for toppingDirections: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. Add the chicken stock and simmer for 45 minutes to an hour, until meat is tender (do not boil).