Print

Easy Slow Cooker Venison Chili for Hunting Season

slow cooker venison chili - featured image
Print Recipe

This slow cooker venison chili is kid-approved, budget-friendly, and perfect for busy weeknights. The slow cooking process mellows the venison’s gamey edge while the spices build a flavor profile that even picky eaters love.

Ingredients

Scale
  • 2 pounds ground venison
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (15 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup beef broth (low-sodium)
  • 1 tablespoon tomato paste
  • Shredded cheddar cheese (optional topping)
  • Sour cream (optional topping)
  • Fresh cilantro, chopped (optional topping)
  • Diced avocado (optional topping)
  • Crushed tortilla chips (optional topping)

Instructions

  1. Brown the venison: Heat olive oil in a large skillet over medium-high heat. Add ground venison and cook for 6-8 minutes, breaking it apart, until fully browned. Drain excess liquid if needed.
  2. Sauté the aromatics: Push venison to one side. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Stir together.
  3. Add the bell peppers: Toss in diced red and green bell peppers. Cook for 2-3 minutes to take the raw edge off.
  4. Season the meat: Sprinkle chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using) over the mixture. Stir well and cook for 1 minute to toast the spices.
  5. Transfer to slow cooker: Scoop the meat and vegetable mixture into a 6-quart slow cooker.
  6. Deglaze the skillet: Pour 1/4 cup of beef broth into the hot skillet and scrape up browned bits. Pour this liquid into the slow cooker.
  7. Add remaining ingredients: Add fire-roasted diced tomatoes (with juices), tomato sauce, drained kidney beans, drained black beans, remaining beef broth, and tomato paste. Stir until tomato paste is incorporated.
  8. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. For best texture, cook on LOW for 7 hours.
  9. Taste and adjust: About 30 minutes before serving, stir and taste. Adjust seasoning as needed (more salt, cayenne, or broth).
  10. Let it rest: Turn off slow cooker and let chili sit for 10-15 minutes before serving. Serve with desired toppings.

Notes

Don’t skip browning the venison for best flavor. For stronger gamey venison, add extra chili powder and a splash of apple cider vinegar. To prevent watery chili, start with specified broth and add more only if needed. Brown meat and veggies the night before for easy morning assembly. Leftovers keep for up to 5 days in the fridge and freeze for up to 3 months.

Nutrition

Keywords: venison chili, slow cooker chili, hunting season recipe, venison recipe, easy chili, kid-friendly chili, game meat chili

Find it online: https://bakebelle.com/easy-slow-cooker-venison-chili-for-hunting-season/