Slow Cooker Venison Chili

Hooray for slow cooker season! I love a good slow cooker (paid link) recipe, and this Slow Cooker Venison Chili is no exception!

I decided it was about time to update my original recipe for Slow Cooker Venison Chili; I figured after 13 years it could use some sprucing up!

The ingredients haven’t changed much, but the method used to develop the flavors is updated. This hearty Slow Cooker Venison Chili will definitely be a family favorite!

Ingredients:

Chili Seasoning:

• 1 tablespoon chili powder
• 1/2 tablespoon dried parsley
• 1/2 tablespoon dried basil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Venison Chili:

• 4 strips bacon, cooked
• 1 tablespoon olive oil
• 2 bell peppers, seeded and chopped
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon reserved bacon fat, or 1 tablespoon unsalted butter
• 2 lbs ground venison
• 2 (15.5 oz) cans red kidney beans, drained and rinsed
• 1 (28 oz) can tomato sauce
• 1 (28 oz) can diced tomatoes
• 1 teaspoon hot sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1 cup beef stock
• 1/2 cup coffee

Toppings:

• Fresh cilantro, chopped, for garnish
• Sour cream (omit for dairy free)
• Cheddar or Pepper Jack cheese, shredded (omit for dairy free)
• Cooked bacon crumbles

To begin making your slow cooker venison chili, first prepare your seasoning. Combine the chili powder, parsley, basil, cumin, garlic powder, onion powder, salt and pepper in a small bowl.

Add the olive oil to a large saute pan over medium-high heat. Add in your peppers and onion and cook, stirring occasionally, until fragrant, about 5 minutes.

To your slow cooker, add your remaining ingredients (kidney beans, tomato sauce, diced tomatoes, hot sauce, Worcestershire sauce, honey, beef stock, and coffee.)

Stir to combine, then cover with the lid. Cook on low for 8 hours.

To serve, top with shredded cheese, sour cream, bacon crumbles, and/or chopped cilantro.

This slow cooker venison chili is so hearty and comforting!

Because this recipe makes so many servings, it’s great to feed a crowd, or to freeze for future cold nights!

Slow Cooker Venison Chili

Kaitlin @ I Can Cook That

A hearty chili made with venison, bacon, peppers, onions, tomatoes, garlic, and herbs that will warm you even on the coldest nights

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs 20 minutes mins

Total Time 8 hours hrs 35 minutes mins

Course Main Course

Servings 8 servings

Ingredients

  

Chili Seasoning:

• 1 tablespoon chili powder
• 1/2 tablespoon dried parsley
• 1/2 tablespoon dried basil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Venison Chili:

• 4 strips bacon cooked
• 1 tablespoon olive oil
• 2 bell peppers seeded and chopped
• 1 medium onion chopped
• 6 garlic cloves minced
• 2 tablespoons tomato paste
• 1 tablespoon reserved bacon fat or 1 tablespoon unsalted butter
• 2 lbs ground venison
• 2 15.5 oz cans red kidney beans, drained and rinsed
• 1 28 oz can tomato sauce
• 1 28 oz can diced tomatoes
• 1 teaspoon hot sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1 cup beef stock
• 1/2 cup coffee

Toppings:

• Fresh cilantro chopped, for garnish
• Sour cream omit for dairy free
• Cheddar or Pepper Jack cheese shredded (omit for dairy free)
• Cooked bacon crumbles

Instructions

 

• To begin making your slow cooker venison chili, first prepare your seasoning. Combine the chili powder, parsley, basil, cumin, garlic powder, onion powder, salt and pepper in a small bowl.
• Cooking your bacon using your favorite method, reserving 2 tablespoons of the drippings. Let the bacon cool completely then chop.
• Add the olive oil to a large saute pan over medium-high heat. Add in your peppers and onion and cook, stirring occasionally, until fragrant, about 5 minutes.
• Add in the garlic, stirring to combine. Add in your chili seasoning and tomato paste, and cook for 1 minute, stirring constantly. Remove from heat and add the mixture to your slow cooker.
• Next, add the reserved bacon drippings to a large saute pan over medium-high heat. Add in the venison and cook until browned, about 10 minutes, mixing to break up the venison as it cooks.
• Remove from heat and add the venison to your slow cooker using a slotted spoon; discard the leftover drippings.
• To your slow cooker, add your remaining ingredients (kidney beans, tomato sauce, diced tomatoes, hot sauce, Worcestershire sauce, honey, beef stock, and coffee.)
• Stir to combine, then cover with the lid. Cook on low for 8 hours.
• To serve, top with shredded cheese, sour cream, bacon crumbles, and/or chopped cilantro.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!

Keyword Chili, Slow Cooker, Venison

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