Spicy Crock Pot Deer Chili Recipes

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

SPICY SLOW-COOKED CHILI

Spicy Slow-Cooked Chili image

This spicy and satisfying chili is made in the slow cooker. Start it before you head off to work, and return to a homemade meal ready to eat! I like to put two scoops of sour cream in with my bowl.

Provided by dandi

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 4h30m

Yield 10

Number Of Ingredients 12

Ingredients

2 pounds ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, drained
1 (8 ounce) can tomato sauce
2 onions, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon cayenne pepper
2 teaspoons salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.
Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours.
Garnish each serving with Cheddar cheese.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 22.3 g, Cholesterol 62.3 mg, Fat 13.8 g, Fiber 8.1 g, Protein 23.4 g, SaturatedFat 5.7 g, Sodium 1023.7 mg, Sugar 4.4 g

INSTANT POT SLOW-COOKED GROUND BEEF AND COCOA CHILI

Instant Pot Slow-Cooked Ground Beef and Cocoa Chili image

Check out this recipe for Instant Pot chili. Slow-cooking and chili-making are a match made in heaven.

Provided by Daniel Shumski

Categories Chili Super Bowl Slow Cooker Instant Pot Winter Soup/Stew Meat Ground Beef Tomato Bean Beef

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil
2 medium white or yellow onions, finely chopped
1 medium green or red bell pepper, stemmed, seeded, and chopped
2 cloves garlic, finely chopped
1 small jalapeño, stemmed, seeded, and finely chopped
1 pound ground beef
3 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt, plus extra as needed
1/4 teaspoon freshly ground black pepper, plus extra as needed
1 (14 1/2-ounce) can diced tomatoes, drained
1 cup store-bought reduced-salt beef broth, or homemade beef broth
Finely grated zest and freshly squeezed juice of 2 medium limes
1 (15 ounce) can black beans, drained and rinsed
Crushed roasted peanuts, for garnish

Steps:

Press Sauté and select the lowest temperature. Place the olive oil in the inner pot, wait about 1 minute for it to warm, then add the onions, bell pepper, garlic, and jalapeño. Cook with the lid off, stirring occasionally, until the onions soften slightly, about 5 minutes. Add the beef and sauté until no longer pink, about 5 minutes.
Add the chili powder, cocoa powder, salt, pepper, tomatoes, broth, and lime zest and juices and stir to combine, scraping up any brown bits off the bottom.
Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and select the lowest temperature. Set the time to 5 hours.
When the cooking time is finished, press Cancel and remove the lid. Add the beans, stir to distribute evenly, and then close and lock the lid to allow the residual heat to warm the beans, about 5 minutes.
Taste and adjust the seasoning, adding more salt and pepper as needed. Serve hot, garnished with crushed peanuts.
Do Ahead
Chili will keep, in an airtight container in the refrigerator, for up to 4 days.

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