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.