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Cozy Slow Cooker Venison Chili for Hunting Season

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A hearty, smoky venison chili made in the slow cooker, perfect for cool hunting season days. This recipe features tender venison, a rich spice blend with a secret touch of cocoa, and simple ingredients for a crowd-pleasing meal.

Ingredients

Scale
  • 2 pounds ground venison (or cubed venison stew meat)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil (for browning)
  • 1 (15-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (15-ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 (15-ounce) can dark red kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 cups beef broth (low-sodium is best)
  • 2 tablespoons chili powder (preferably Gebhardt)
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 chipotle pepper in adobo sauce, minced (optional)
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 teaspoon brown sugar (optional)
  • 1 bay leaf (optional, remove before serving)

Instructions

  1. Brown the Venison (10 minutes): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground venison in a single layer (work in batches if needed). Let it cook undisturbed for 3-4 minutes until a deep brown crust forms. Break it up with a wooden spoon and continue cooking until no longer pink. Transfer the browned venison to the slow cooker using a slotted spoon.
  2. Sauté the Aromatics (5 minutes): Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape the bottom of the pan to release any browned bits. Transfer the onion and garlic to the slow cooker.
  3. Build the Flavor Base (2 minutes): In a small bowl, combine the chili powder, smoked paprika, cumin, oregano, cocoa powder, cayenne, salt, and pepper. Stir to combine. Sprinkle this spice blend over the venison and onions in the slow cooker. Give it a quick stir to coat everything evenly.
  4. Add the Liquids and Tomatoes (5 minutes): Pour in the fire-roasted diced tomatoes (with their juices), tomato sauce, tomato paste, and beef broth. If using the chipotle pepper, Worcestershire sauce, or brown sugar, add them now. Stir everything together until the tomato paste is fully incorporated.
  5. Add the Beans (1 minute): Gently fold in the drained and rinsed kidney beans and pinto beans. Do not over-stir.
  6. Slow Cook (6-8 hours on low, or 3-4 hours on high): Cover the slow cooker and set to low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, taste and adjust seasoning (more salt, cayenne, or a splash of apple cider vinegar if desired).
  7. Rest and Serve (10 minutes): Turn off the slow cooker and let the chili rest uncovered for 10 minutes. Remove the bay leaf if used. Ladle into bowls and serve with desired toppings.

Notes

For extra moisture when browning lean venison, add a tablespoon of bacon fat or butter. If using frozen venison, thaw completely and pat dry before browning. For a thicker chili, leave the lid off for the last 30 minutes of cooking. For a thinner chili, add more broth. The chili tastes even better the next day.

Nutrition

Keywords: venison chili, slow cooker chili, hunting season chili, venison recipe, chili recipe, game meat chili, cozy chili

Find it online: https://dinadishes.com/cozy-slow-cooker-venison-chili-for-hunting-season/