Print

Easy Slow Cooker Venison Chili Best Busy Weeknight Dinner

easy slow cooker venison chili - featured image
Print Recipe

This easy slow cooker venison chili is the perfect busy weeknight dinner. It’s quick to prep, uses simple ingredients, and the slow cooker does all the work, resulting in a rich, hearty, and crowd-pleasing chili that even venison skeptics will love.

Ingredients

Scale
  • 2 pounds ground venison (or 1 pound venison + 1 pound ground beef)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) diced green chiles
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 cup beef broth (or venison broth)
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 bay leaf

Instructions

  1. Brown the Venison (8-10 minutes): Heat the olive oil in a large skillet over medium-high heat. Add the ground venison and break it apart with a wooden spoon. Cook until browned, about 6-8 minutes. Add the diced onion and minced garlic during the last 2 minutes of cooking, stirring until fragrant. Drain any excess fat if needed.
  2. Transfer to Slow Cooker: Dump the browned venison mixture into your slow cooker.
  3. Add the Canned Goods: Add the drained kidney beans, black beans, crushed tomatoes, diced tomatoes (with their juices), and diced green chiles. Stir everything together gently.
  4. Mix the Spice Blend: In a small bowl, whisk together the chili powder, cumin, smoked paprika, oregano, cayenne, cocoa powder, salt, and pepper. Sprinkle this over the chili mixture and stir well to combine.
  5. Add Liquid and Extras: Pour in the beef broth, add the tomato paste, brown sugar, and bay leaf. Stir until the tomato paste is fully incorporated. If it seems too thick, add another 1/4 cup of broth or water.
  6. Cook Low and Slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I prefer LOW for at least 7 hours.
  7. Check and Adjust: About 30 minutes before serving, remove the bay leaf and taste the chili. Adjust salt, pepper, or heat level to your preference. If it’s too thin, let it cook uncovered for the last 30 minutes to thicken. If it’s too thick, stir in a splash of broth or water.
  8. Rest and Serve: Turn off the slow cooker and let the chili rest for 10-15 minutes before serving. Serve hot with your favorite toppings.

Notes

Don’t skip browning the meat—it’s the most important step for flavor. Toast your spices in the skillet after browning for extra depth. Watch the liquid level; venison is lean and doesn’t release much liquid. Prep everything the night before for a quick morning assembly. Always rinse your beans to avoid a starchy mess. This chili tastes even better on day two or three.

Nutrition

Keywords: venison chili, slow cooker chili, easy chili, weeknight dinner, venison recipe, ground venison, chili recipe, comfort food

Find it online: https://coracooks.com/easy-slow-cooker-venison-chili-best-busy-weeknight-dinner/