Try this Award-Winning Venison Chili Recipe! This easy crockpot recipe is full of vegetables and flavor. This lean chili is rich in spices, with a touch of sweetness, and perfect for serving a large crowd!
Every winter, my freezer is full of ground deer meat thanks to my avid hunter husband. I have been using this ground meat to create healthy and flavorful recipes that most people don’t believe is made with deer meat!
Need another recipe to use ground venison? Try this Venison Lasagna Recipe (using Cottage Cheese). This lasagna is the creamiest you will have and will feed a crowd! Or, try these Oven Baked Venison Meatballs. I love making a double batch of these meatballs to freeze for an easy dinner. If you need a chili recipe that doesn’t use deer meat, try this Smoky White Chicken Chili with Bacon and Beans. I cannot think of a more delicious meal to enjoy on a cold winter day!
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Why You’ll Love This Recipe
- Versatile. If you don’t have deer meat, no problem! Substitute ground turkey, chicken, beef or lamb in this recipe!
- Healthy! This chili is full of vegetables like peppers and mushrooms. The veggies add a heartiness to the dish and are easily disguised for picky eaters.
- Makes a large batch. This recipe is perfect to make for a large crowd for football parties or a Sunday night dinner. Feeding a bigger crowd? Double the recipe!
Easy Venison Chili Recipe Ingredients
Find these simple ingredients at your local grocery store:
- Ground venison is the base for this recipe. This lean meat is low in fat and the earthy flavor of the meat pairs well with the chili seasoning.
- Red onion, red bell pepper, jalapeno, garlic, and mushrooms are cooked with the ground meat to add flavor and a heartiness to the chili.
- The vegetables and ground meat are cooked in extra virgin olive oil until the vegetables are soft and the meat is cooked.
- Black beans and baked beans are added for extra protein and flavor.
- Crushed tomatoes, tomato paste and diced tomatoes create the tomato sauce that the chili simmers in.
- The chili is seasoned with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt and cayenne pepper.
- Brown sugar is added to give a sweet twist.
The exact measurements can be found below in the recipe card.
Variations and Substitutions
- Use ground beef, turkey or chicken in place of the ground venison.
- Substitute the seasonings with a packet of your favorite store-bought seasoning.
- Use a green bell pepper in place of the red pepper.
- Substitute a sweet onion for the red onion.
- Use pinto beans or dark red kidney beans in place of the black beans or eliminate the beans all together.
- Add chopped sweet potatoes or canned corn for a sweeter chili.
- For an extra kick of flavor, add some ground sausage!
Step-by-Step Instructions
Step 1: Heat a large pot or skillet over medium high heat. Add the extra virgin olive oil. Once hot, add the onion, bell pepper, jalapeno, mushrooms and ground venison. Stir often breaking the meat apart about 5-7 minutes. Add the garlic and stir for 30 seconds.
Step 2: Transfer the meat and vegetables to the crock pot.
Step 3: Add the remaining ingredients to the crock pot and stir until combined.
Step 4: Cook chili on low for 6 hours or on high for 3-4 hours. Stir before serving. Serve topped with your favorite chili toppings!
Equipment
- Large pot or a large frying pan
- Slow cooker. Alternatively, you could cook the chili on the stove in a Dutch oven. Here is the Dutch oven I use.
- Cutting board and sharp knife.
Venison Chili Toppings
Here are some of my families favorite chili toppings:
- Green onions
- Crushed corn chips
- A dollop of sour cream
- Shredded cheddar cheese
- Sliced jalapeno
- Avocado slices
- Corn bread
Storage
Store this slow cooker venison chili in an airtight container in the refrigerator for 3-4 days. This chili gets better the next day! To freeze this chili, let the chili cool completely. Place cooled chili into freezer bags and freeze flat. When ready to enjoy, dethaw in the refrigerator. Reheat in the microwave or on the stove top then enjoy with your families favorite toppings!
Top tip
Add the mushrooms to a food processor before sautéing them. This will help the mushrooms to incorporate more with the ground venison. Even the pickiest eaters will not know that there are mushrooms in the chili!
FAQ
This venison chili does not taste gamey at all! In fact, most people don’t believe that this is a venison chili. The chili does not taste gamey because it is cooked with bell peppers, onions, lots of spices and a thick, red sauce.
Yes, the venison should be browned before adding it to the crockpot. If you do not brown the meat, the texture of the meat will not be firm and the meat will not mix in as well with the rest of the ingredients. The chili could also have a greasier texture because the fats from the meat will cook directly with the other ingredients.
Every chili recipe has a secret ingredient and this recipe is no different! My not-so-secret ingredient in this recipe is the Bush’s Vegetarian Baked Beans! These baked beans give the chili a tangy and sweet flavor.
Yes, you can overcook chili in the crockpot. Make sure that the chili does not reach a boiling point while in the crockpot. If the chili begins to boil, the chili will lose flavor and it can cause the meat to become tough. Cooking chili for too long can also result in the chili burning and giving the chili a burnt taste.
This chili packs has a little spice thanks to the cayenne pepper, chili powder and jalapeno. However, I would say that it is a level 3 out of 10 in terms of spiciness. I have served this chili to many people and no one has complained about the spice.
Related
Looking for recipe similar to this chili? Try one of these delicious options:
Pairing
Serve one of these tasty side dishes alongside the chili for a complete meal:
Award Winning Venison Chili (Easy Crockpot Recipe)
Equipment
- Crockpot
- Large pot or large frying pan
- Cutting Board
- Sharp Knife
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 Red Onion chopped
- 1 Red Bell Pepper chopped
- 1 Jalapeno seeds removed and chopped
- 1 pound Ground Venison
- 3 Garlic Cloves minced
- 8 ounces Mushrooms chopped
- 28 ounces Crushed Tomatoes
- 28 ounces Vegetarian Baked Beans do not drain
- 28 ounces Diced Tomatoes
- 6 ounces Tomato Paste
- 3 tablespoons Chili Powder
- 1.5 teaspoons Paprika
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/8 teaspoon Cayenne Pepper
- 2 tablespoons Brown Sugar
Instructions
- In a large sauté pan or soup pot at medium, sauté onion, pepper, jalapeno, mushrooms and venison until vegetables are soft and meat is brown.
- Add the garlic and stir for about 30 seconds until fragrant.
- Transfer the mixture to crock pot.
- Add crushed tomatoes, diced tomatoes, tomato paste and vegetarian baked beans. Stir to mix together.
- Add the spices: chili powder, cumin, paprika, onion powder, garlic powder, salt, cayenne pepper and brown sugar. Stir to mix together.
- Cook on low 6-8 hours or high 4-6 hours.
- Serve with cornbread, shredded cheese, sour cream or tortilla chips!
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