Soups and Stews
Smoky Slow Cooker Venison Chili
This recipe is a love letter to slow weekend afternoons, turning lean wild game into a rich, velvety masterpiece. Infused with chipotle and warm spices, it’s a robust meal that lets the slow cooker do all the heavy lifting while you relax.
- Prep
- 20 min
- Cook
- 480 min
- Serves
- 6
- Level
- Easy
- Per serving
- 385 kcal
Method
Place a large skillet over medium-high heat. Add the ground venison and cook until browned, breaking it up with a wooden spoon as it cooks. If the venison is exceptionally lean, add a teaspoon of oil to the pan.
Add the diced onion and garlic to the skillet with the meat. Sauté for about 5 minutes until the onion is translucent.
Stir in the tomato paste, chili powder, cumin, and smoked paprika. Cook for 2 minutes, allowing the heat to toast the spices and caramelize the paste slightly.
Transfer the meat and onion mixture into your slow cooker.
Add the crushed tomatoes, kidney beans, beef bone broth, minced chipotle peppers, and brown sugar to the slow cooker. Stir everything together until well combined.
Cover the slow cooker and cook on Low for 7-8 hours or on High for 3-4 hours.
Before serving, taste the chili and adjust salt or pepper as needed. Serve hot in deep bowls with your favorite toppings like sour cream, sharp cheddar, or fresh cilantro.
Notes
Venison is very lean; for a richer mouthfeel, you can brown the meat in a tablespoon of bacon grease.
If the chili is too thick after cooking, stir in an extra splash of beef broth. If it is too thin, mash a few of the kidney beans against the side of the pot and stir them back in.
The chipotle peppers provide the 'smoky' element. Start with one pepper if you are sensitive to heat, or add three for a real kick.
This chili tastes even better the next day after the spices have fully developed in the fridge.
