Slow Cooker Venison Chili
Lean ground venison simmered low and slow with beans, tomatoes, and smoky spices.
Equipment
- Slow cooker
- Large skillet
Ingredients
Main Ingredients
- 1 lb ground venison
- 1 tbsp olive oil for browning the meat
- 1 cup diced yellow onion
- 1 cup diced bell pepper any color
- 3 cloves garlic minced
- 2 can diced tomatoes 14 1/2 ounce cans, with juices
- 1 can kidney beans 15 ounce can, drained and rinsed
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp unsweetened cocoa powder
- 1 tbsp brown sugar
- 1 bay leaf
- ½ tsp salt
Instructions
Cooking
- Brown the meat. Cook the venison and onion in oil until no pink remains, then add pepper and garlic for 2 minutes.
- Load the pot. Transfer the mixture to the slow cooker and stir in tomatoes, beans, spices, sugar, salt, and bay leaf.
- Cook slowly. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours until the flavors blend.
- Serve hot. Remove the bay leaf, adjust the seasoning, and ladle into bowls.
Notes
Substitutions: Swap ground beef for venison and any canned beans for the kidney beans.
Tips: Brown the meat to 160 degrees F before adding it to the pot.
Storage: Refrigerate up to 3 days or freeze up to 3 months.