Venison Chili Crock-Pot: Rich, Smoky Slow Cooker Comfort (Print Version)

Slow-cooked Venison Chili Crock-Pot recipe. Hearty, smoky, and packed with flavor, this chili is pure comfort. Perfect for easy weeknight dinners or game day.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs ground venison
02 - 28 oz can crushed tomatoes
03 - 4 cups beef broth (low sodium)
04 - 15 oz can kidney beans, rinsed and drained

→ Aromatics & Vegetables

05 - 1 large yellow onion, chopped
06 - 4 cloves garlic, minced
07 - 1 jalapeño, deseeded and minced (or more if you like heat)

→ Seasonings & Spices

08 - 2 tbsp chili powder
09 - 1 tbsp ground cumin
10 - 1 tsp smoked paprika
11 - 1 tsp unsweetened cocoa powder
12 - Salt and freshly ground black pepper to taste

→ Finishing Touches (Optional)

13 - Sour cream or Greek yogurt
14 - Shredded cheddar cheese
15 - Fresh cilantro, chopped
16 - Green onions, sliced

# Instructions:

01 - First things first, get a big skillet nice and hot over medium-high heat. Add a splash of oil, then toss in your ground venison. Break it up with a spoon as it cooks. You want a good, deep brown color here, not just grey. This step, honestly, is where all that amazing flavor starts. I remember once, I pulled it off too soon, and the chili felt... flat. Don't make my mistake; let it get truly browned. Drain off any excess fat, then transfer it to your Crock-Pot.
02 - In the same skillet (don't even bother cleaning it, those bits are flavor!), add a little more oil if needed. Toss in your chopped onion and jalapeño. Sauté them until they're softened and fragrant, about 5-7 minutes. Then, add your minced garlic and cook for another minute until you can really smell that amazing aroma. Oh, the smells from this step are just the best. This is where your Venison Chili Crock-Pot starts to come alive.
03 - Now for the magic! Add your chili powder, cumin, smoked paprika, unsweetened cocoa powder, and a good pinch of salt and pepper to the skillet with the aromatics. Stir it all around for about a minute, letting those spices toast. You'll smell them bloom, and it's just incredible. This step is crucial for really developing those deep, warm flavors in your Venison Chili Crock-Pot. Don't rush it!
04 - Pour in the crushed tomatoes and beef broth into the skillet, scraping up any browned bits from the bottom – that's pure flavor, people! Bring it to a gentle simmer for a few minutes. Then, transfer this mixture to your Crock-Pot with the browned venison. Stir everything together, add your drained kidney beans, and give it a good mix. I once forgot the beans until halfway through, and they were a bit undercooked. Oops!
05 - Cover your Crock-Pot and let it do its thing! Cook on low for 6-8 hours or on high for 3-4 hours. The longer it simmers, the more those flavors meld and deepen. I usually aim for the longer cook time; it just makes the venison so incredibly tender and the sauce so rich. The house will smell absolutely divine, I promise. This is the easy part, where the Crock-Pot works its magic on your Venison Chili Crock-Pot.
06 - Once the cooking time is up, give your chili a good stir. Taste it and adjust the seasonings as needed – maybe a little more salt, a dash of hot sauce, or another sprinkle of cumin. It should be thick, hearty, and bursting with flavor. Ladle it into bowls and get ready to enjoy. It looks rich, smells amazing, and tastes like pure comfort. I love seeing that deep, dark red color; it means it's ready!

# Notes:

01 - Personal cooking tip I've learned through experience: Browning the venison before slow cooking adds an irreplaceable depth of flavor.
02 - Storage advice that actually works from my kitchen trials: Always let the chili cool completely before refrigerating or freezing to prevent condensation and maintain texture.
03 - Substitution I've tried that worked surprisingly well: A mix of black beans and kidney beans adds a nice textural variety if you're out of one.
04 - Serving suggestion that makes this dish extra special: A side of warm, buttery cornbread and a sprinkle of fresh cilantro make it feel like a real treat.

# Equipment Needed:

01 - Large skillet
02 - 6-quart or larger slow cooker (Crock-Pot)
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 20-30g
Total Carbohydrate: 35-45g
Protein: 40-50g

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