Description
A hearty and flavorful venison chili slow cooked to perfection, packed with spices, beans, and vegetables for a comforting meal.
Ingredients
2 pounds ground venison
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 (14.5 ounces) can diced tomatoes
1 (15 ounces) can kidney beans, drained and rinsed
1 (15 ounces) can black beans, drained and rinsed
1 (8 ounces) can tomato sauce
1 cup beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for another 1 minute until fragrant.
Add ground venison to the skillet and cook until browned, breaking it apart with a spoon, about 6-8 minutes.
Transfer the cooked venison mixture to the slow cooker.
Add diced red and green bell peppers, diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper until well combined.
Cover and cook on low for 6 hours, stirring occasionally if possible.
After cooking, taste and adjust seasoning if needed before serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours