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Slow cooker venison chilli recipe

Slow cooker venison chilli recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Game
  • Venison

This chilli is packed full of protein. It's perfect for the cold winter nights.

34 people made this

IngredientsServes: 8

  • 450g boneless venison steak, cubed
  • 450g pork sausagemeat
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 175g tomato puree
  • hot pepper sauce to taste
  • salt and ground black pepper to taste
  • 1 (400g) tin cannellini beans, drained
  • 3/4 (400g) chopped tomatoes with chilli
  • 3 tablespoons chilli powder or to taste
  • 120g grated Cheddar cheese, for garnish

MethodPrep:20min ›Cook:8hr ›Ready in:8hr20min

  1. Place the venison and sausage in a large frying pan and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain fat. Stir in the onions and garlic and cook until aromatic, about 3 minutes. Drain and mix in the tomato puree. Season to taste with hot pepper sauce, salt and pepper.
  2. Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover and cook 8 to 10 hours on Low or 5 hours on High. Sprinkle each serving with grated Cheddar cheese.

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Reviews & ratingsAverage global rating:(49)

Reviews in English (39)

by MOLLE888

Great chili! Had about 2 lbs of venison, so I doubled the tomatoes, garlic, and onion. I added a chopped jalapeno to the onion garlic mix to give the chili some extra heat. I also added a can of kidney beans, and about a quarter teaspoon of cinnamon at the end, and ommitted the tomato paste, adding a few tablespoons of tomato sauce instead. I let it cook overnight (12+ hours) and it was the perfect consistency. I was SO tempted at the beginning to add some liquid to the pot, as it looked really thick. I'm glad I didn't because it made it's own "juice" during the cooking process. I love that it didn't need any salt added!-04 Feb 2009

by Barb O

Gave it 4 stars as tomato paste made it too "tomatoey." Added another can of diced tomatos. 1 can with 2 pounds of meat definitely not enough. Will try again without the tomato paste. This should tone down the tomato taste and the thickness.-21 Dec 2008

by pretty decent

I made this to freeze and bring on tour with my orchestra, and everyone who tried it went crazy over it! I did a couple things wrong though: I had a solid 3 lb block of venison that had to be used all at once and used regular ground pork because I couldn't find any sausage! Since I had way too much meat, I added a big can of crushed tomatoes to the slow cooker and thankfully everything came out fine anyway. Thanks for a great recipe!-19 Nov 2008

Chunky Venison Chili, Slow Cooker Version

This Chunky Venison Chili is so very tender and it was made with one of the tougher cuts of the deer, from the rear leg. The trick is to brown the venison chunks over very high heat, quickly.

The slow cooker makes this cut, normally just ground for burger, into a chili that you would never realize is even venison.

Eric has tricked friends and told them it was filet of beef! 🙂 (and they believed him!)

I know you probably won&rsquot believe me, but if you try this chili, you will not believe it is not filet!

Fresh is Best

Being this is a gourmet-style meal for us, I always use fresh ingredients.

I love using fresh tomatoes, fresh garlic, peppers and even dried beans cooked fresh.

All of that can be substituted for canned, no problem.

We aren't always fortunate to have a freezer full of deer meat.

But we have plenty of delicious recipes in this post for you to try if you have a freezer full and got lucky to have this delicious meat!

Venison Cincinnati Chili Recipe

I grew up in Oklahoma, and the version of chili we ate closely resembles what you’d find in Texas. When I first heard of the Cincinnati chili, I was immediately suspicious of the flavor complexities created by the various spices. In Southern chilis, you don’t often come across allspice, cloves, and chocolate as ingredients. And although the tomato-and-chili-powder bases are the same, Cincinnati chili is just flat out bolder and spicier. Now, here’s my confession: I actually like it better than traditional chili.

Cincinnati chili can be served a couple different ways. I choose to eat it over spaghetti noodles topped with cheese and diced onions. You can also just serve it in a bowl with oyster crackers or atop a hot dog. Either way you choose, you will love it and mostly likely go back for a second round.

Crockpot Chili Recipe

  • 2 cups dry beans* (I like to use 1/2 black beans and 1/2 pinto. Use what you have in your pantry! You could use canned beans here, if you must, but I prefer cooking with organic, dry beans.)
  • 1 pound ground venison, antelope, beef, turkey, or pork ( or you could use stew meat)
  • 2 tablespoons coconut oil or bacon fat (omit this if your meat is especially greasy)
  • 1 medium onion, finely chopped
  • 6 cloves of garlic, minced
  • 2 1/2 cups crushed or diced tomatoes with juice (or approx. 2 cans if you don’t have homemade)
  • 3 cups beef broth (how to make your own broth)
  • 1/4 cup chili powder
  • 2 tablespoons dried oregano
  • 2 tablespoons cumin
  • 2 teaspoons (I use this one)
  • 1/2 teaspoon black pepper
  • Garnish: sour cream and shredded cheese (optional)

1. Soak the beans. Cover them completely with water and allow them to sit overnight.

2. The next morning, brown the meat in a frying pan.

3. Place the browned meat into the slow cooker. Then add 2 tablespoons of coconut oil or bacon grease to the pan. Saute the onions until tender, then add the garlic and cook until soft. Add to the slow cooker.

4. Drain and rinse the soaked beans and add them to the slow cooker.

5. Add tomatoes, broth, and all of the seasonings except the salt. Adding the salt too soon will prevent the beans from becoming soft enough. Hold off on the salt until they are done cooking.

6. I set my slow cooker on high and let it cook for 6-7 hours. However, all crockpots are different, so plan according to how your appliance works.

7. You’ll know it’s done when the beans are tender and the house smells heavenly!

Tips for Cooking with Ground Venison

If you&rsquove ever cooked with venison at all, you know it&rsquos extremely lean. There&rsquos not much fat content to make a big pile of grease and water. This is great because you don&rsquot have to drain it, but it&rsquos not so great if you wind up with hockey puck ground meat.

When I&rsquom cooking ground venison up to make into chili or something else, I always, always add just a tad bit of beef tallow or pork lard. Why? It just keeps the meat from drying out and adds a tad bit of flavor. Though, venison is delicious all on its own.

If you don&rsquot have access to tallow or lard for this recipe, you could use butter or if you don&rsquot have that you can use something like olive oil in a pinch.

I wouldn&rsquot cook it without the added fat in this recipe, though. Simply because when you cook the ground meat with the seasonings (which is essential for flavor) it soaks up what little liquid the meat produces and it will dry it out.

The other trick is to cook it slow. So often we put the stove on high heat to fry up hamburger. Lower the temperature when cooking this to medium-low and it won&rsquot dry out as quickly.

Slow cooker venison chilli recipe - Recipes

This week’s #SundaySupper theme is all about comfort food, and who doesn’t enjoy some good old soul-satisfying food? This Smoky Slow Cooker Venison Chili is the very definition of comfort food.

For me, comfort food is nostalgic. It warms your heart and evokes memories of childhood, loved ones, past events, triumphs, and “the good ol’ days.” It’s the spaghetti pie my great-grandmother used to make, my mom’s pot roast, or my Grandmom’s sugar cookies. It’s all the food I grew with as a child and still look forward to as an adult.

My brother recently murdered his very first deer. I know, “murdered” sounds harsh, but either way you look at it, the deer is dead. Personally, I don’t have the heart to kill Bambi. One look from those big doe eyes, and I’m no more good. The deer would end up with a hug and a pat on its fluffy little deer tail. What can I say, I’m a lover.

In honor of my brother’s first deer, I made Smoky Slow Cooker Venison Chili. It’s hearty, filling, and loaded with chunks of tender venison. This chili is, to quote my brother, “Amazing!”

This chili screams comfort food. It’s full of tender chunks of venison, smoky chipotle peppers, smoked paprika, creamy kidney beans, and a generous helping of bell peppers and onions.

I may not suit up and go all caveman-style and fetch my own food, however, I will let my little brother do the dirty work for me. Eh, that’s what boys are for, right? My job is to cook the food and feed the hungry. That’s it. Besides, stilettos and mud don’t mix.

Ready for the best part? This chili is made in the slow-cooker. All you have to do is brown the venison, then dump all the ingredients in the crockpot. Viola, delicious chili made easy.

Slow-Cooker Venison Chili Recipe

My family loves venison. We use venison meat in our spaghetti sauce but my family’s favorite way to eat venison is in chili.

We had to whip up a batch of our favorite venison chili recipe to eat. Print the recipe below!

Venison Chili Ingredients

  • 3/4 cup of chili powder
  • 1 Tablespoon of paprika
  • 1 Tablespoon of garlic powder
  • 1 teaspoon of black pepper
  • 1 teaspoon of sea salt
  • 2 lbs of ground venison
  • 1 medium onion
  • 2 cans of red kidney beans
  • 2 garlic cloves
  • 45 oz tomato sauce
  • 30 oz tomato puree
  • 1 lime – freshly squeezed
  • 2 Tablespoons of brown sugar

First, gather all of your spices and seasonings for your chili. It may seem like a large amount, but trust me it’s worth it.

You’ll want to start browning your venison meat on the stove-top. As your meat is browning, dice your onion. Once your meat is half-way through being browned, mix in half of your diced onion and your chili powder, paprika, garlic powder, pepper, and salt.

By adding your spices and onion to your meat while browning, you will enrich your meat with all the flavors.

Now comes the fun part. Mix together your tomato sauce and tomato puree in a large bowl. Then freshly squeeze your lime juice right into your sauce. Trust me, it may seem unusual but it’s delicious.

Now toss in your two tablespoons of brown sugar to give it a little sweetness. Stir well.

Add your browned venison meat, two cans of red kidney beans and the remainder of your diced onion into your slow-cooker. Crush and dice your two cloves of garlic and toss in.

Now pour your sauce over the top and stir it all together!

Let this yummy venison chili cook on low for two to three hours.

Once your venison chili is ready to serve you can garnish the top with fresh sliced avocado, shredded cheese, fresh cut jalapeno and/or sour cream.

Keto Low Carb Chili Recipe - Crock Pot or Instant Pot (Paleo):Pin to save for later!

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Calories per serving: 243

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