Easy Venison Chili Recipe
This Easy Venison Chili Recipe is perfect for your next tailgate party, or when you are looking for a simple slow cooker dinner idea for the venison in your freezer. I have to be honest and tell you that, although this venison chili is pretty amazing, my Deer Steak Chili made in a Dutch oven is my absolute favorite.
Servings: 8 servings
Ingredients
- 1 ½ pounds ground venison
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon canola oil or olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 2 tablespoons minced garlic
- 2 cups venison or beef broth
- 15 ounce can red kidney beans
- 28 ounce can diced tomatoes
- 15 ounce can tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
Instructions
- Mix ground venison with ½ teaspoon of salt and ½ teaspoon black pepper. Reserve the remaining salt and pepper to season more later.
- In a large skillet, add oil, ground venison, onion, celery, bell pepper, and garlic and cook over medium-high heat. Stir until venison crumbles and is no longer pink, about 5 minutes.
- Transfer cooked mixture in a slow cooker. Stir in broth, beans, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, and remaining ½ teaspoon salt and ½ teaspoon black pepper. Cook at HIGH for 3 to 4 or at LOW for 5 to 6 hours.
- Top with all your favorite toppings like shredded cheese, chopped green onions, sour cream, or my personal favorite French Onion Dip! And don't forget the saltine crackers!!
