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Best Easy Wholesome Slow Cooker Venison Chili

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A wholesome, hearty chili that proves you don’t have to be a perfectionist to get incredible results. Packed with lean venison, fiber-rich beans, and a ton of vegetables, this chili is a nutritional powerhouse with deep, smoky, and slightly spicy flavor.

Ingredients

Scale
  • 2 pounds ground venison (or lean ground beef)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups low-sodium beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 1 tablespoon brown sugar or maple syrup (optional)
  • 1–2 tablespoons masa harina (corn flour) (optional, for thickening)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Lime wedges (for garnish)
  • Shredded cheddar cheese or sour cream (optional, for garnish)

Instructions

  1. Brown the venison (10 minutes). Place a large skillet over medium-high heat. Add the ground venison and cook, breaking it up with a wooden spoon, until nicely browned. Use a slotted spoon to transfer the meat to the slow cooker.
  2. Sauté the aromatics (5 minutes). Reduce heat to medium. Add the diced onion to the same skillet and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape the onions and garlic into the slow cooker.
  3. Bloom the spices (1 minute). Add the chili powder, cumin, smoked paprika, oregano, chipotle powder, and cayenne (if using) to the now-empty skillet. Toast over medium heat for 30-60 seconds, stirring constantly, until fragrant. Immediately pour the spices into the slow cooker.
  4. Deglaze the pan (1 minute). Pour about 1/2 cup of the beef broth into the hot skillet. Use a wooden spoon to scrape up all the browned bits from the bottom. Pour this liquid into the slow cooker.
  5. Add the remaining ingredients (5 minutes). To the slow cooker, add the fire-roasted tomatoes (with their juices), the drained and rinsed kidney beans and black beans, the remaining beef broth, and the tomato paste. Stir well to combine, ensuring the tomato paste is fully dissolved.
  6. Season and cook (6-8 hours on LOW or 3-4 hours on HIGH). Add a generous pinch of salt and a few grinds of black pepper. Stir again. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  7. Finish and adjust (10 minutes). About 30 minutes before serving, taste the chili. Adjust seasonings as desired. If using, stir in brown sugar or maple syrup. For a thicker chili, make a slurry with 1-2 tablespoons masa harina and 3 tablespoons water, then stir into the chili and cook for another 20-30 minutes.
  8. Serve (5 minutes). Ladle the chili into bowls and top with your favorite garnishes.

Notes

Browning the venison is crucial for flavor. Toasting the spices enhances their aroma. Let the chili rest for 15-20 minutes after cooking for better texture. This chili tastes even better the next day.

Nutrition

Keywords: venison chili, slow cooker chili, healthy chili, easy chili, wholesome chili, game meat chili, gluten-free chili, dairy-free chili

Find it online: https://ovenmila.com/best-easy-wholesome-slow-cooker-venison-chili/