Triple Delight Venison Chili, Slow Cooker is loaded with 3 different kinds of meat and 3 different kinds of beans! Let your slow cooker do the work!
We love chili! I mean seriously, who doesn’t? In the freezing Northeast section of the United States, especially this winter, it has been a decided advantage. Warming oneself from the inside out! My husband hunts in the fall. Early in our marriage, I learned to use venison in lots of recipes that formerly, I would have used beef. There are many advantages to substituting venison for the beef in recipes. Venison has 160 less calories per pound than beef. Also, venison has 4 grams of Saturated fat as opposed to 12 grams in Beef. As a result, venison is much healthier than beef!
It is important for chili that you brown the meat and soften the onions in a dutch oven, on the stove first! The fond (brown bits) on the bottom of the pan are where all of your flavor rests. Don’t skip this step if you want awesome chili! The other thing I always do when I make chili is to refrigerate it after it has cooked the first day. Why? You ask. It’s because the flavors get a chance to develop and mingle amongst themselves and the flavor is more enhanced. You know how chicken soup and pasta sauce are always better the second day? So it is with chili! Always better the second day!
Not only do we like chili that is meaty and has all of the great textures and flavors of the different cuts of meat, we love beans! I added 3 different kinds of beans to this recipe! Kidney beans, black beans and black eyed peas! They all add a slightly different texture, as well! Serve Triple Delight Chili, slow cooker with a slice of cornbread and some veges or a side salad.
I hope you like the recipe today for Triple Delight Chili! Leave a comment below! This Mexican Leftover Turkey Soup is another great warming dish you can make in the crockpot!
Enjoy! And have fun cooking!
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Great for those chilly winter days to warm you from the inside out!
- 1 Tbsp Extra virgin olive oil , plus more, if required.
- 2 links fresh Chorizo. removed from casings
- 3/4 lbs Venison stew meat
- 1 1/4 lb ground beef
- 2 c onion , chopped
- 6-8 cloves garlic , minced
- 1 Tbsp pickled jalapenos or 1 small fresh jalapeno chili , minced
- 1/2 can (7 oz.) chipotle in adobo - chopped
- 1 can black beans, drianed (substitute any beans you have on hand)
- 1 can kidney beans, drained
- 1 can black eyed peas, drained
- 14 c crushed tomatoes
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 Tbsp coriander
- 2 tsp oregano
- 1 Tbsp salt
- 1 Tbsp pepper
- 1/2 c corn meal
Brown chorizo in a large heavy bottom frying pan with olive oil over medium high heat.. Break up and stir chotizo until nicely browned. Remove to Crockpot.
Add more olive oil, if pan seems dry.
Brown beef in the same pan, until nicely browned. Again, remove to slow cooker.
Brown venison in the same pan. Turning to brown on all sides. Remove to slow cooker when browned.
Turn heat down to medium low heat. Saute' onion until translucent.
Add garlic and saute' for a few more minutes.
Add jalapenos, chipotles and a few cups of tomatoes.
Let the tomatoes loosen the fond (the brown stuff) from the bottom of the pan. It should take 5 to 10 minutes on medium heat,
Meanwhile, add the rest of the tomatoes, and all the spices to the slow cooker.
When the bottom of the dutch oven is clean, transfer all of the ingredients to the slow cooker. Add beans.
Heat the chili on high until the mixture comes to a low bubble, then reduce heat to low. Cook for a few hours on low, then cool to room temperature and refrigerate overnight. This is an important step. If you have to have it for dinner the same night, it won't be as good!
The next morning scrape off the accumulated fat off the top and discard. Return to slow cooker for about an hour until the chili comes to a slow boil.
Reduce heat to low and cook for another 5 hours or more. 8 hours won't hurt it.
About 1/2 hour before serving, remove lid and stir in corn meal.
Serve hot with cornbread and a side salad, if desired.
Originally Published 2/27/2015