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5.0 from 3 votes

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.

Prep Time
30 mins
Cook Time
10 hrs
Additional Time
10 hrs
Total Time
10 hrs 30 mins
Servings: 12 servings +
Calories: 226 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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) 
  2. 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. Add a bit more oil and reduce heat on pan. Sauté onion, celery and peppers (if using fresh). 
  4. When they are soft, add garlic; if using fresh garlic cloves soften it until it is fragrant.
  5. Add some of the tomatoes to the same pan and scrape the fond (browned bits). Add that to the slow cooker.
  6. 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.
  7. 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.

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

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

% 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.