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Cozy Slow Cooker Venison Chili for Hunting Season

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A hearty and flavorful venison chili made in the slow cooker, perfect for cold autumn days. This recipe transforms lean ground venison into a rich, smoky chili with deep, layered flavors that will warm you from the inside out.

Ingredients

Scale
  • 2 pounds ground venison
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) dark red kidney beans, drained and rinsed
  • 1 can (15 ounces) chili beans in mild sauce
  • 1 cup beef broth (low-sodium)
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar (optional)
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Pickled jalapeños (for serving)
  • Fresh cilantro, chopped (for serving)
  • Cornbread or tortilla chips (for serving)

Instructions

  1. Brown the Venison: Heat olive oil in a large skillet over medium-high heat. Add ground venison and cook, breaking it up with a wooden spoon, until browned all over, about 6-8 minutes. Use a slotted spoon to transfer the meat to the slow cooker, leaving about 1 tablespoon of drippings in the pan.
  2. Sauté the Aromatics: In the same skillet, add diced onion and bell pepper. Cook over medium heat for 4-5 minutes until onion is translucent and starting to brown. Add minced garlic and cook for 30 seconds more. Transfer vegetables to the slow cooker.
  3. Bloom the Spices: In the same skillet over medium heat, add chili powder, cumin, smoked paprika, oregano, cayenne (if using), cocoa powder, salt, and pepper. Stir constantly for 30-60 seconds until fragrant. If the pan looks dry, add a splash of beef broth. Scrape the spice mixture into the slow cooker.
  4. Build the Chili: To the slow cooker, add fire-roasted diced tomatoes (with juices), tomato sauce, drained kidney beans, chili beans (with sauce), beef broth, tomato paste, and brown sugar (if using). Stir until well combined.
  5. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. About 30 minutes before serving, taste and adjust seasoning.
  6. Serve and Enjoy: Ladle chili into bowls and top with shredded cheddar, sour cream, pickled jalapeños, and fresh cilantro. Serve with cornbread or tortilla chips.

Notes

For best flavor, brown the meat and bloom the spices. Chili tastes even better the next day. Freezes well for up to 3 months. To reduce gamey flavor, soak venison in milk for 30 minutes before cooking. For a thicker chili, remove lid for last 30 minutes of cooking or mash some beans.

Nutrition

Keywords: venison chili, slow cooker chili, hunting season chili, game meat chili, cozy chili, fall chili, venison recipe

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