Slow Cooker Venison Chili for the Big Game

Slow Cooker Venison Chili for the Big Game

29
Lori 1

"Venison chili is a big hit our house during the holidays and football season!"

Ingredients 8 h 20 m {{adjustedServings}} servings 338 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 1066 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper.
  2. Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.
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Reviews 29

  1. 31 Ratings

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MOLLE888
2/5/2009

Great chili! Had about 2 lbs of venison, so I doubled the tomatoes, garlic, and onion. I added a chopped jalapeno to the onion garlic mix to give the chili some extra heat. I also added a can of kidney beans, and about a quarter teaspoon of cinnamon at the end, and ommitted the tomato paste, adding a few tablespoons of tomato sauce instead. I let it cook overnight (12+ hours) and it was the perfect consistency. I was SO tempted at the beginning to add some liquid to the pot, as it looked really thick. I'm glad I didn't because it made it's own "juice" during the cooking process. I love that it didn't need any salt added!

Barb O
12/21/2008

Gave it 4 stars as tomato paste made it too "tomatoey." Added another can of diced tomatos. 1 can with 2 pounds of meat definitely not enough. Will try again without the tomato paste. This should tone down the tomato taste and the thickness.

pretty decent
11/19/2008

I made this to freeze and bring on tour with my orchestra, and everyone who tried it went crazy over it! I did a couple things wrong though: I had a solid 3 lb block of venison that had to be used all at once and used regular ground pork because I couldn't find any sausage! Since I had way too much meat, I added a big can of crushed tomatoes to the slow cooker and thankfully everything came out fine anyway. Thanks for a great recipe!