Slow Cooker Ground Venison Chili

Steps

1. 1

   Prep vegetables and beans

   • Dice the large onion into bite-sized pieces (about 1½ cups).
   • Mince the 4 garlic cloves into very small pieces.
   • Dice the large bell pepper (if using) into bite-sized pieces.
   • Place the 2 cans (15 ounces each) kidney beans into a colander, rinse under cold running water until the water runs clear, and set aside.

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   Ready when: Onion is diced uniformly into ½-inch pieces; garlic is minced fine; bell pepper (if using) is diced; beans are drained and rinsed thoroughly

   Tip: Prepping everything ahead of time ensures the cooking process goes smoothly without hunting for ingredients while the meat is browning.

2. 2

   Brown the venison

   • Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat until the oil shimmers (about 1–2 minutes).
   • Add 2 pounds ground venison, breaking it into small, uniform pieces with a wooden spoon or spatula.
   • Cook for 5 to 6 minutes, stirring occasionally, until the venison is mostly browned.
   • Very little pink should remain, and most of the liquid should have evaporated from the pan.

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   Ready when: Venison is mostly browned with little to no pink remaining; meat is broken into small, uniform pieces; most liquid has evaporated from the pan

   Tip: Venison is very lean and can become tough if overcooked. Once the meat loses its pink color, stop cooking to keep it tender. Avoid crowding the pan; if needed, cook in two batches.

3. 3

   Cook with aromatics

   • Add the diced onion and minced garlic to the skillet with the browned venison.
   • Continue cooking for 4 to 5 minutes, stirring occasionally, until the onion is soft, translucent, and very fragrant.
   • The mixture should release steam and the onion should soften completely.
   • If there is excess fat pooled in the bottom of the skillet, carefully drain it off by tilting the pan over a small bowl or use a slotted spoon to remove it.

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   Ready when: Onion is soft and translucent; mixture is very fragrant; cooking steam has evaporated; meat and vegetables are well blended

   Tip: The onion adds natural sweetness and body to the chili. Cooking it fully with the venison ensures the flavors meld well. Draining excess fat prevents a greasy chili.

4. 4

   Transfer to slow cooker

   • Transfer the browned venison and onion mixture to a 5- to 6-quart slow cooker using a slotted spoon or spatula, leaving most excess fat behind in the skillet.
   • Add the drained and rinsed kidney beans, 2 cans (28 ounces each) crushed tomatoes, 1 can (15 ounces) diced tomatoes with their juice, and 1 cup beef broth.
   • Stir in 3 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, and 1 teaspoon paprika.
   • If using, add the diced bell pepper.
   • Stir everything together for 1 to 2 minutes until well combined.
   • The mixture should look chunky and uniform with spices evenly distributed throughout; you should not see dry spice pockets or pools of unmixed liquid on top.

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   Ready when: All ingredients are combined; spices are distributed evenly throughout the mixture; no large pockets of unmixed tomato or beans remain

   Tip: Stir thoroughly to distribute the dry spices evenly so you don't end up with concentrated pockets of chili powder or cumin in one area of the slow cooker.

5. 5

   Cook on low

   • Cover the slow cooker and set it to the low setting.
   • Cook for 6 to 8 hours without stirring.
   • During cooking, the chili will darken as the spices deepen and develop, flavors will meld together seamlessly, the liquid will reduce and the mixture will thicken slightly, and both the venison and beans will become very tender.
   • The chili is ready when it looks dark and rich (not thin and watery), and the flavors taste well developed and balanced.
   • The venison should be fork-tender.

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   Ready when: Chili is dark and thick; venison and beans are very tender; mixture coats a spoon slightly; flavors are well developed and complex

   Tip: Resist the urge to stir frequently during cooking; allow the chili to cook undisturbed so flavors develop fully. If your slow cooker runs hot, start checking at 5 hours to prevent overcooking.

6. 6

   Season and serve

   • After the chili finishes cooking, carefully taste a spoonful to check the flavors.
   • Add salt and black pepper to taste, starting with 1 teaspoon salt and ½ teaspoon black pepper, then adjusting based on your preference.
   • Taste again after each adjustment.
   • Slow cooking can mute spice flavors, so you may want to taste and add a bit more chili powder or cumin if needed.
   • If you prefer a thicker chili, turn the slow cooker to high and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the desired thickness is reached.
   • Alternatively, whisk together 2 tablespoons cornstarch with 3 tablespoons water to make a slurry, stir it into the chili, then cook on high for 5 minutes until thickened.
   • Ladle the chili into bowls and serve with desired toppings such as sour cream, shredded sharp cheddar cheese, diced green onions, diced jalapeños, and crushed tortilla chips.

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   Ready when: Chili is seasoned to taste; if thickening, chili coats the back of a spoon smoothly without pooling

   Tip: Slow cooking mutes spice flavors significantly, so don't be shy when adjusting salt, chili powder, or cumin at the end. Taste once more after each adjustment before serving.