Slow Cooker Venison Chili Recipes

BEST SLOW-COOKER DEER (VENISON) CHILI NO BEANS

Best Slow-Cooker Deer (Venison) Chili No Beans image

The best Texas-style Deer Chili Recipe made from ground venison meat with a spicy, Southern flavor! Simple and easy to make in the Crockpot!

Provided by Ranch Style Kitchen

Time 4h10m

Number Of Ingredients 19

Ingredients

2 Tablespoons olive oil
2 pounds ground venison
1 (10-ounce) can diced tomatoes and green chilies
1 (8-ounce) can tomato sauce
1 cup chicken broth
1 small white onion (diced)
2 Tablespoons chili powder
1 Tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 ½ teaspoons (3 cloves) minced garlic
1 teaspoon brown sugar
1 teaspoon ground black pepper
1 teaspoon ground oregano
1 teaspoon paprika
1 teaspoon salt
1 teaspoon seasoned salt
½ teaspoon cayenne pepper (optional)
1 Tablespoon masa harina flour
½ cup warm water

Steps:

In a large skillet, heat olive oil over medium-high heat.
Add ground venison and cook until completely browned (about 7-10 minutes), breaking it up with a spatula as it cooks.
Drain and discard excess fat/grease from the meat, if necessary.
Transfer meat into the slow cooker.
Stir in the rest of the ingredients (except for the masa harina flour and water).
Close the lid and cook on High for 3-4 hours or on Low for 6-8 hours.
Place masa harina flour into a small bowl. Add ½ cup warm water and stir.
Pour masa slurry into the chili and stir.
Place lid back on slow cooker and cook for an additional 15 minutes.
Top with corn chips, sour cream, chopped green onions, and shredded cheddar cheese. Serve with crackers or cornbread.

Nutrition Facts : ServingSize 1 serving, Calories 540 kcal, Carbohydrate 10.5 g, Protein 62.9 g, Fat 26.3 g, Fiber 2.3 g, Sugar 6.7 g

SLOW COOKER VENISON CHILI

Slow Cooker Venison Chili image

Spicy venison chili filled with veggies, full of flavor!

Provided by Sarah Olson

Categories Soup

Time 8h15m

Number Of Ingredients 15

Ingredients

1 lb. ground venison
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
1 cup white onion (diced)
1 jalapeño (minced)
1 Poblano or Aneheim pepper (diced)
1 yellow bell pepper (diced)
1.25 oz. pkt. Mccormick Chili Seasoning Packet
14 oz. can beef broth ((or one 12 oz. can of beer))
1 cup water
14.5 oz. can diced tomatoes with jalapeños
15 oz. can black beans (drained)
15 oz. can kidney beans (drained)
6 oz. can tomato paste

Steps:

In a non-stick skillet set to medium heat brown the venison, while the meat is cooking season it with a sprinkle over the salt, pepper, and onion powder.
Add the meat to the slow cooker.
Add all the rest of the ingredients.
Stir.
Set the slow cooker to low for 8 hours.
Ladle the chili in bowls, and top with cheese, and green onions, serve with cornbread.
Enjoy!

Nutrition Facts : Calories 263 kcal, Carbohydrate 33 g, Protein 23 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 45 mg, Sodium 610 mg, Fiber 11 g, Sugar 6 g, ServingSize 1 serving

SLOW COOKER VENISON CHILI FOR THE BIG GAME

Slow Cooker Venison Chili for the Big Game image

Venison chili is a big hit our house during the holidays and football season!

Provided by XFREYJAX

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 8h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound boneless venison steak, cubed
1 pound pork sausage
1 onion, chopped
2 cloves garlic, minced
1 (6 ounce) can tomato paste
hot pepper sauce to taste
salt and ground black pepper to taste
1 (15.5 ounce) can cannellini beans, drained
1 (10 ounce) can diced tomatoes with green chiles
3 tablespoons chili powder, or to taste
1 cup shredded Cheddar cheese for garnish

Steps:

Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper.
Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 16.5 g, Cholesterol 87 mg, Fat 18.9 g, Fiber 4.6 g, Protein 25.7 g, SaturatedFat 7.8 g, Sodium 1066.2 mg, Sugar 3.4 g

CROCK POT VENISON CHILI

Crock Pot Venison Chili image

Absolutely delicious venison chili, and super fast prep time. Can also be made with ground beef or turkey. Tastes a lot like Wendy's chili! This was adapted/modified from "Slow-Cooker Hearty Beef Chili" in Kraft Food & Family Fall 2008 issue.

Provided by Ashleigh B.

Categories Deer

Time 10m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs ground venison (deer)
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can light red kidney beans
1 1/2 cups chunky salsa (I use Pace Picante in Medium)
1 (16 ounce) can tomato sauce
2 tablespoons chili powder
3/4 cup onion, chopped
1 cup frozen corn, thawed, drained
2 tablespoons A.1. Original Sauce
1/4 teaspoon Tabasco sauce
1/4 green bell pepper, chopped
2 bay leaves

Steps:

Brown venison, until there is just a little tiny bit of pink still. This keeps the venison from getting tough, since it is super lean.
add to crock pot with all remaining ingredients.
cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
stir before serving, top with shredded cheddar or mexican cheese.

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