Chunky Venison Chili - Slow Cooker Version
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
-
Cook Time
10 hrs
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Additional Time
10 hrs
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Total Time
10 hrs 30 mins
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Servings
12 servings +
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Calories
226 kcal
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Course
Main Course
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Cuisine
American
Chunky Venison Chili - Slow Cooker Version
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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.
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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 talks celery diced
- 1 pepper roasted or fresh, diced
- 2 chipotle in adobo and tablespoons of juice, minced
- 2 cans beans assorted
- 3 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
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)
- 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.
- Add a bit more oil and reduce heat on pan. Sauté onion, celery and peppers (if using fresh).
- When they are soft, add garlic; if using fresh garlic cloves soften it until it is fragrant.
- Add some of the tomatoes to the same pan and scrape the fond (browned bits). Add that to the slow cooker.
- 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.
- 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.
Equipments used:
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:
- Serve with cornbread. (Mandatory in my opinion!)
- green onion
- cheese
- creme fraiche or sour cream
- queso fresco or cotija
- cilantro
- parsley
- pickled jalapeno
Nutrition Information
Show Details
Calories
226kcal
(11%)
Carbohydrates
6g
(2%)
Protein
30g
(60%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
109mg
(36%)
Sodium
706mg
(29%)
Potassium
539mg
(15%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
395IU
(8%)
Vitamin C
2.9mg
(3%)
Calcium
44mg
(4%)
Iron
5.6mg
(31%)
Nutrition Facts
Serving: 12servings +
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 706mg | 29% |
| Potassium | 539mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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