Chunky Venison Chili - Slow Cooker Version

Venison chili in a white bowl with a black rim.

5 from 1 vote

Chunky Venison Chili - Slow Cooker Version

Chunky venison chili only takes a few minutes to put together, but it slow cooks for 2 days! So tender, you won't believe it's venison.

Course entree

Cuisine American

Prep Time 30

Cook Time 10

Slow Cooker 10

Total Time 10 30

Servings servings +

Calories 226kcal

Author Beth Neels

Cost $4

Equipment

Ingredients

1 tablespoons Olive Oil
½ pound beef we used sirloin steak, cut into bite sized pieces
3 pound venison remove all tendons and silver skin, cut into bite sized chunks
1 large Onion diced
3 stalks Celery diced
1 Pepper roasted or fresh, diced
2 Chipotle in adobo and tablespoons of juice, minced
2 cans beans assorted
3 28 ounce diced tomatoes I used frozen
1 head roasted garlic or mince 3 large cloves fresh
2 tablespoons ground cumin
2 tablespoons garlic, granulated
1 tablespoons dried coriander
1 tablespoons oregano, dried
1 tablespoons Salt
1 tablespoons Pepper
1 tablespoons Chili powder
2 tablespoons cornmeal if the chili has a lot of liquid, I may add up to 1/4 cup

US Customary - Metric

Instructions

Add olive oil to cast pan, if you have one, over high heat. Brown beef first. (The reason I use a little beef is because it adds a bit of much need fat to the chili)
1 tablespoons Olive Oil, ½ pound beef
Once beef is browned remove it to slow cooker with slotted spoon. Add a bit more oil, if you need to between batches. Then brown venison, in batches. Add it to the slow cooker when browned.
3 pound venison
Add a bit more oil and reduce heat on pan. Sauté onion, celery and peppers (if using fresh).
1 large Onion, 3 stalks Celery, 1 Pepper
When they are soft, add garlic; if using fresh garlic cloves soften it until it is fragrant.
1 head roasted garlic
Add some of the tomatoes to the same pan and scrape the fond (browned bits). Add that to the slow cooker.
3 28 ounce diced tomatoes
Add all of the rest ingredients to the slow cooker. Turn heat to high until it boils. Turn down and cook on low for about 5 hours.
2 Chipotle in adobo , 2 cans beans, 2 tablespoons ground cumin, 2 tablespoons garlic, granulated, 1 tablespoons dried coriander, 1 tablespoons oregano, dried, 1 tablespoons Salt, 1 tablespoons Pepper, 1 tablespoons Chili powder
Refrigerate overnight. The next day, scrape the accumulated fat off the top of the chili. Again, turn the slow cooker to high until chili boils. Then reduce heat and cook for another 4 hours or so. Then add corn meal and stir in. Cook for another 30 minutes- 1 hour. Serve with grated cheddar cheese, green onions, jalapeño slices, sour cream, or whatever other toppings you like.
2 tablespoons cornmeal

Video

Notes

This venison chili can be made without the beef, but is far superior with beef. It adds to much needed fat to the dish.

Cooling the chili overnight makes the it so much better! There is no comparison to chili that has been cooked one day.

Perfect garnishes for chili:

green onion
cheese
creme fraiche or sour cream
queso fresco or cotija
cilantro
parsley
pickled jalapeno

Serve with cornbread. (Mandatory in my opinion!)

Nutrition