Slow Cooker Venison Chili
This hearty venison chili recipe has a southwest flare. Consider serving with cornbread or a side salad for a nourishing meal.
Prep Time30 minutes
Total Time8 hours
Servings10
Please note: these estimates are based on the intended serving size.
Ingredients (Scaling)
- net weight ounces ground venison (or ground beef)
- large onions, chopped
- red bell pepper, chopped
- net weight ounces canned black beans - no salt added, drained and rinsed
- net weight ounces canned pinto beans - no salt added, drained and rinsed
- net weight ounces canned kidney beans - no salt added, drained and rinsed
- net weight ounces canned corn - no salt added, drained
- net weight ounces canned diced tomatoes - no salt added
- fluid ounces chili powder
- fluid ounces garlic powder
- fluid ounces ground cumin
- fluid ounces ground cinnamon
- fluid ounces paprika
- fluid ounces cayenne pepper
Instructions
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Wash hands.
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Brown ground venison in skillet and drain.
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Add cooked venison to slow cooker.
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Add onions and red peppers to slow cooker.
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Combine remaining canned items and spices in slow cooker.
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Stir well and cook on high for 4 hours or cook on low for 8 hours.
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To prepare on a stovetop, brown ground venison in a pot. Add onions and red peppers and sauté. Combine remaining canned items and spices and add to pot. Stir well and simmer uncovered for about 30-40 minutes.