Description
A hearty and flavorful slow cooker venison chili made with tender ground venison, beans, tomatoes, and a blend of spices. Perfect for a comforting meal on a chilly day.
Ingredients
1 pound ground venison
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (8 ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup beef broth
1 tablespoon olive oil
Instructions
Heat olive oil in a large skillet over medium heat.
Add the ground venison and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the diced onion, red bell pepper, green bell pepper, and minced garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
Transfer the cooked venison and vegetables to the slow cooker.
Add the diced tomatoes with their juice, kidney beans, black beans, tomato sauce, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, cayenne pepper, and beef broth to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours, or on high for 3 hours.
Stir the chili before serving and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours