Smoky Slow-Cooker Venison Chili
Prep time
Cook time
Total time
Recipe type: Main Course
Serves: 6-8
  • Marinade:
  • 2 cloves garlic, chopped
  • ¼ cup canola oil
  • ¼ cup red wine vinegar
  • 1 tbs. worcestershire sauce
  • 2 tbs. chipotle in adobo (see note)
  • ½ tsp. smoked paprika
  • ½ tsp. ancho chili powder
  • ½ tsp. kosher salt
  • ¼ tsp. pepper
  • Chili:
  • 2½ lbs. venison or beef, cut into chunks
  • 28-oz. can crushed tomatoes
  • 40.5 oz. can kidney beans
  • 4 tbs. tomato paste
  • 14-oz. can diced tomatoes with chiles
  • 2 tbs. chipotle in adobo
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 tbs. worcestershire sauce
  • 2 tbs. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. ancho chili powder
  • 1 tsp. cumin
  • ½ tsp. cayenne pepper
  • few dashes Tobasco
  • salt & pepper
  1. Marinade:
  2. In a large bowl, whisk together garlic, canola oil, vinegar, worcestershire sauce, chipotle in adobo, smoked paprika, and ancho chili powder.
  3. Add venison or beef and toss in the marinade. Cover with plastic wrap and refrigerate overnight.
  4. Chili:
  5. Add a few tablespoons of canola oil to a large sauté pan and heat over medium-high heat. Add the venison or beef and brown on each side.
  6. Add the browned meat to the crockpot, then add the remaining chili ingredients to the pot. Stir to combine.
  7. Cook on low for 8 hours. If you want a thicker chili, add more tomato paste. Season with salt and pepper to taste.
  8. Note: Place an entire can of chipotle in adobo in the food processor and pulse to create a paste. Store in an airtight container in the refrigerator for up to 1 month.
Recipe by The Messy Baker Blog at