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Slow Cooker Venison Chili Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 8 hours 14 minutes
Total Time 8 hours 34 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 lbs ground venison
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 15-oz cans kidney beans, drained and rinsed
  • 1 28-oz can crushed tomatoes
  • 1 6-oz can tomato paste
  • 1 cup beef broth
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional toppings: shredded cheddar cheese sour cream, diced onions, jalapeños

Method
 

  1. Brown venison in a large skillet over medium-high 8-10 minutes, breaking it up; drain excess fat.
  2. Add onion and garlic; cook 3-4 minutes until softened and fragrant.
  3. Transfer venison mixture to slow cooker.
  4. Add beans, tomatoes, tomato paste, broth, chili powder, cumin, paprika, salt, and black pepper; stir well.
  5. Cover; cook on LOW 6-8 hours or HIGH 3-4 hours, stirring occasionally if possible.
  6. Adjust seasoning to taste before serving.
  7. Serve hot with favorite toppings such as cheese, sour cream, onion, and jalapeños.