Venison Chili Recipe
Make the best venison chili with tender ground deer meat, warm spices, and slow-simmered flavor. An easy, hearty, and deeply comforting wild-game chili.
Servings: 10 servings
Equipment
- Slow Cooker/ Crock Pot
Ingredients
- 1 lb ground venison
- 15 oz canned pinto beans
- 15 oz canned kidney beans
- 15 oz canned black beans
- 16 oz tomato salsa medium heat
- 28 oz tomato sauce
- 2 cups beef broth
- 1 onion diced
- 4 cloves garlic minced
- 1 red bell pepper chopped
- 2 tbsp tomato paste
- 1/4 cup flour
- 2 tbsp olive oil
Chili Seasonings
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cinnamon
- salt and pepper to taste
Instructions
- Turn slow cooker in sauté mode (if your slow cooker does not have a sauté option do this step on stove) heat oil then add in venison, onion, garlic and bell pepper. Sauté meat until browned (about 12-15 minutes)
- Stir in tomato paste and flour until mixture has soaked up all moisture (about 1-2 minutes) then immediately add beef broth and still well.
- Next add in all the seasoning along with beans, salsa and tomato sauce. Give it a good mix and cover.
- Cancel sauté mode (or at this point transfer everything from stove top to slow cooker). Set slow cooker on high and cook for 2 hours.
Notes
👉🏻 Instant Pot instructions
Step 1: Saute the meat, onions, garlic, and peppers in the Instant Pot using Saute mode. Stir in the chili seasonings once the meat is browned all over. Step 2: Whisk in the broth, tomato paste, and flour. Finally, add the beans, salsa, and tomato sauce and stir well. Step 3: Cancel Saute mode, lock the lid in place, and set the steam valve to the Sealed position. Pressure cook on High for 15 minutes. Step 4: When the timer stops, allow the steam to naturally release for 10 minutes before quick releasing the remaining pressure. Serve and enjoy!👉🏻 Stovetop instructions
Brown the ground deer meat, onion, garlic, and peppers in a heavy-bottomed pot or Dutch oven over medium heat on the stove. Stir in the remaining ingredients and bring the mixture up to a simmer. Let the chili cook uncovered until it’s nicely thickened (1 to 2 hours).Nutrition
Calories: 269kcal | Carbohydrates: 33g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 1313mg | Potassium: 1000mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1241IU | Vitamin C: 26mg | Calcium: 93mg | Iron: 5mg