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Slow Cooker Venison Chili Recipe

If you've got a hunter in the family, this is the perfect way to use that venison! This hearty chili is rich, warming, and so tender after a slow simmer. Even if your kids are picky, they'll love how mild and flavorful this turns out!
Print Recipe
Prep Time 20 minutes
Total Time 20 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. In a large skillet over medium-high heat, brown the ground venison, breaking it apart as it cooks, about 8-10 minutes. Drain any excess fat.
  2. Add the diced onion and minced garlic to the skillet and cook for 3-4 minutes until softened and fragrant.
  3. Transfer the venison mixture to your slow cooker.
  4. Add the kidney beans, crushed tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything together until well combined.
  5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, stirring occasionally if possible.
  6. Taste and adjust seasonings as needed before serving.
  7. Serve hot with your favorite toppings like shredded cheese, sour cream, diced onions, and jalapeños.