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Slow Cooker Venison Chili: the perfect weeknight meal during the cooler months. Pair it with a fresh garden salad or homemade bread.
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Venison has been a staple in my household since I was a little girl. Every Fall season my Dad and some of his buddies would go hunting in hopes of being able to bring home some food. When my husband and I got married he decided to jump on the hunting train as well and we love having venison in our freezers. If you don’t like venison or don’t have access to it you can always swap out the venison for beef cubes and this slow cooker venison chili will be just as delicious!
The best part about this recipe is that you can throw all the ingredients in the slow cooker and let it cook all day, just remember to add the beans about 1-2 hours before the chili is finished. I add the beans later on in the day because no one likes their beans even mushier than they already are 🙂 This slow cooker venison chili is perfect for busy day work days or just your low-key Saturday. And when the work is mostly done for you it’s a winner in my book 🙂
Before I add everything to the slow cooker I do like to saute my venison and veggies in a frying pan. This just gives the venison a nice sear to seal in the juices helping the cubes to be even more tender. If you are short on time or just don’t feel like frying you can just add it all together at once.
HOW TO MAKE SLOW COOKER VENISON CHILI:
- 1 lb cubed venison or 1 lb. ground beef
- 1 small onion , diced
- 1 yellow pepper , diced
- 1 tsp minced garlic
- 1 (28 oz) can of Rotel diced tomatoes with green chilies
- 1 (14 oz.) cans tomato sauce
- 2 carrots , sliced thin
- 2 Tbsp cumin
- 2 Tbsp chili powder
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 (14 oz.) can kidney beans, drained and rinsed
- 1 (14 oz) can black beans, drained and rinsed
- In a frying pan, brown venison with a tablespoon of olive oil.
- In a separate frying pan, saute onion, pepper and garlic with a tablespoon of olive oil. Once onions have become transparent, add spices and continue to cook for one minute.
- Transfer your browned meat, vegetable mixture and remaining ingredients, except for the beans, to a slow cooker. Cook on low for 4 hours.
- Add beans and continue to cook for 2 hours on low.
Photos by The PKP Way
Serve this slow cooker venison chili with a fresh garden salad, and some cornbread and you have a filling dinner anytime!
Katie, this was an outstanding cubed venison chilli recipe, superb! followed your process from start to finish using the same ingredients! First bite taste buds were like in overdrive delicious. Brain was processing so many flavors at once to a final conclusion of best I ever tasted. Thank you for sharing and stay blessed!