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Slow Cooker Recipes > Game Recipes

Slow Cooker Recipe

Vinnie’s Venison Chili In A Slow Cooker

Vinnie’s Venison Chili In A Slow Cooker

Venison Chili Recipe is rated 2.7 / 5 based on 80 votes.

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

No recipe collection would be complete without a few good chili recipes, and there are plenty of them available. It seems everybody likes their chili prepared in different ways. That’s one of the beauties of chili – no recipe is set in stone and they can be easily altered. Most chili recipes contain ground or cubed beef, but turkey and venison chili are also loved by many. This venison chili is cooked in a slow cooker and is a great way to use some of that left over deer meat you might have in the refrigerator.


  • 2 lb (900g) of coarsely ground venison or cubed venison steak
  • 4 cups kidney beans canned or precooked
  • 2 x 14 oz (400g) cans of crushed tomatoes
  • 2 medium green bell pepper
  • 2 fresh jalapenos
  • 2 onions
  • 4 tablespoons of jarred roasted garlic with oil
  • ˝ cup cilantro leaves and stems
  • 4 tablespoons basil
  • olive oil or other cooking oil
  • 2 tablespoons chili powder
  • 2 teaspoons cumin powder
  • salt and pepper
  • sour cream (for topping) (optional)
  • Shredded cheddar cheese (for topping) (optional)


  • Preheat a covered slow cooker to low heat.
  • Dice the bell peppers, jalapenos and peeled white onions. Chop the cilantro and basil.
  • If you have chosen to use ground venison, add roasted garlic and its oil along with a little olive oil to a large skillet and heat to medium heat. Add the ground venison and brown it well being sure to break it up. You want to leave it in small chunks for the chili – not completely broken up and grainy.
  • If you have chosen to use the cubed venison, you will want to heat the skillet to high heat instead, and sear the meat quickly on all sides. In this case it is better to use high heat cooking oil, like canola or peanut oil, instead of the olive oil. Olive oil shouldn’t be brought to high heat because it breaks down and loses its health benefits. You will still add the garlic and the garlic oil. Searing should take about 3 to 5 minutes.
  • After the venison is seared, remove it from the skillet leaving the oils behind and put it in the preheated slow cooker.
  • To the oil left in the skillet, add the chopped cilantro and basil to it, the diced bell pepper, jalapeno and onion, and the chili powder, cumin powder and salt and pepper to taste. Add more oil if needed. Sauté the vegetables, herbs and spices briefly until the onions start to go limp, then add them to the slow cooker with the venison – including any leftover oil.
  • Add the crushed tomatoes and stir everything until blended well. Cover the slow cooker and cook on low for about 6 hours. Remove the cover and add the kidney beans. Stir the ingredients again and replace the cover. Continue to cook on low for another 2 hours.
  • If you are not crazy about beans in your chili, you can add a little more venison to replace them. You can top your slow cooker venison chili with shredded cheese, fresh cilantro, more jalapenos or diced onions, or sour cream. If you must, you can even add crackers. Ugh.
  • Recipe End

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