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Venison Chili Crockpot

Venison Chili Recipe

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb ground venison
  • 1 medium onion, diced
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¼ tsp ground cinnamon
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup beef broth

Method
 

  1. Brown the ground venison in a skillet over medium-high heat until no longer pink, about 7 minutes. Transfer to a slow cooker.
  2. In the same skillet, sauté the onion, bell pepper, and garlic until softened, 4 to 5 minutes. Stir in the tomato paste, chili powder, cumin, smoked paprika, and cinnamon. Cook for 1 minute, then transfer to the slow cooker.
  3. Add the diced tomatoes, kidney beans, beef broth, salt, and pepper to the slow cooker. Stir to combine.
  4. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Ladle into bowls and garnish with cheese, sour cream, and sliced jalapeños if desired.

Notes

The chili will thicken as it rests. If you prefer a thicker stew, stir in a tablespoon of masa harina or crushed tortilla chips during the last 30 minutes of cooking.