Crockpot Venison Chili
78 Comments Apr 10, 2024
Updated May 01, 2025
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Get ready to dive into the world of wild game with a recipe that’s sure to become a family favorite: Slow Cooker Venison Chili. Classic chili ingredients with a meaty-twist yields a comforting dish that’s delicious and easy to make.
This Venison Chili Recipe is my favorite way to use up fresh venison! I use three different types of peppers: jalapeño, Anaheim, and yellow bell pepper. It is just the right amount of heat! I top the chili with cheddar cheese, green onions, and serve cornbread on the side. Look at the reviews below and this recipe is a winner!! I don’t think this recipe tastes like venison at all!
his slow cooker method is perfect for busy families, especially those who love deer meat but don’t always have the time to babysit a pot on the stove. Simply toss all the ingredients into your slow cooker in the morning, let it do its thing while you go about your day, and come home to a house filled with the irresistible aroma of chili.
Ingredients for Venison Chili
- Venison: You’ll want to use at least a pound of ground venison for this recipe.
- Peppers: Minced jalapeno, diced poblano (or Aneheim) pepper, and diced yellow bell pepper not only adds color but also peppery flavor.
- Chili Seasoning Packet: I recommend using McCormick brand, but you can use whatever you prefer.
- Beef Broth: You can use beef broth, beef stock, or one can of beer. This helps remove the gamey flavor in this deer chili recipe.
- Beans: Black beans and kidney beans are the perfect match for this chili recipe.
- Tomatoes: A can of diced tomatoes with jalapenos add the perfect kick without being overpowering and a can of tomato paste contributes a tomato flavor to the broth. You can also use tomato juice or tomato sauce.
- Other Seasonings: Salt and black pepper, and onion powder.
- Other Veggies: Minced jalapeno and diced white onion add to the heartiness of this delicious chili.
Variations
This chili has won many awards, so you may not want to stray too much from the original, but here are some great ways to change it up.
- Cubed venison stew meat or a small venison roast cut into cubes can be used instead of the ground venison. No need to brown the meat. The cooking time remains the same.
- While venison adds a unique flavor to this chili, you can easily substitute it with another lean meat such as ground beef, ground turkey, pork, or a combination of meats. Feel free to get creative.
- Add a 12 oz. can of beer instead of the beef broth, it adds a depth of flavor to chili recipes. I often do this with beef chili as well.
- Stir in a can of fire-roasted or sweet corn for extra texture and a touch of sweetness.
How to make Venison Chili in the Crockpot
Step One – In a non-stick skillet set to medium heat brown the venison, while the meat is cooking season it with a sprinkle over the salt, pepper, and onion powder.
Step Two – Add the meat to the slow cooker. Add the canned beans and rest of the ingredients. Stir to combine all ingredients. Cover and slow cook on LOW for 8 hours (or HIGH for 4 hours).
My Serving Suggestions
Here is how we like to serve this chili:
- Serve a generous bowl of venison chili topped off with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and a handful of chopped green onions. Serve it with a side of warm cornbread for the ultimate comfort meal.
- Take your chili to the next level by serving it over a bed of crispy tortilla chips and topping it with diced avocado, sliced jalapeños, and a drizzle of hot sauce. Chili cheese nachos are so good!
- For a hearty and satisfying meal, spoon the chili over a baked potato and garnish with all your favorite chili toppings.
Featured Comment
“BEST Venison chili ever I have made this twice for chili cookouts and won 1st place in both with this is awesome chili.”
– Jim
Venison Chili Recipe
How to Video
Ingredients
- 1 lb. ground venison
- ¼ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. onion powder
- 1 cup white onion, diced
- 1 jalapeño, minced
- 1 Poblano or Aneheim pepper, diced
- 1 yellow bell pepper, diced
- 1.25 oz. pkt. Mccormick Chili Seasoning Packet
- 14 oz. can beef broth, (or one 12 oz. can of beer)
- 1 cup water
- 14.5 oz. can diced tomatoes with jalapeños
- 15 oz. can black beans, drained
- 15 oz. can kidney beans, drained
- 6 oz. can tomato paste
Instructions
- In a non-stick skillet set to medium heat brown the venison, while the meat is cooking season it with a sprinkle over the salt, pepper, and onion powder.
- Add the meat to the slow cooker.
- Add all the rest of the ingredients.
- Stir.
- Set the slow cooker to low for 8 hours.
- Ladle the chili in bowls, and top with cheese, and green onions, serve with cornbread.
- Enjoy!
Sarah’s Notes
- This easy venison chili recipe can be stored in an airtight container and kept in the fridge for up to 4 days.
- Cubed venison stew meat or a small venison roast cut into cubes can be used instead of the ground venison. No need to brown the meat. The cooking time remains the same.
- While venison adds a unique flavor to this chili, you can easily substitute it with another lean meat such as ground beef, ground turkey, pork, or a combination of meats. Feel free to get creative.
- Add a 12 oz. can of beer instead of the beef broth, it adds a depth of flavor to chili recipes. I often do this with beef chili as well.
- Stir in a can of fire-roasted or sweet corn for extra texture and a touch of sweetness.
- Serve a generous bowl of venison chili topped off with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and a handful of chopped green onions. Serve it with a side of warm cornbread for the ultimate comfort meal.
- Take your chili to the next level by serving it over a bed of crispy tortilla chips and topping it with diced avocado, sliced jalapeños, and a drizzle of hot sauce. Chili cheese nachos are so good!
- For a hearty and satisfying meal, spoon the chili over a baked potato and garnish with all your favorite chili toppings.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Crockpot Venison Recipes
Venison Spaghetti Sauce and Venison Tacos are two flavorful ways to enjoy ground venison—perfect for pasta night or taco Tuesday.
Venison Barbecue brings smoky, saucy flavor, while Venison Meatloaf is a hearty, down-home dinner classic.
Crockpot Venison Roast and Crockpot Venison Stew both offer tender meat and vegetables simmered in a rich, savory broth.
If you have extras in the fridge, Kitchen Sink Venison Soup is a great way to use them up in a bold, comforting slow cooker meal.
This was good but I did change it up. About 3 4 hours into the cooking time it really had little flavor. I did follow direction with the except of the onion, I used a red onion. I added about the equivalent of half another seasoning pack. I also suggest topping cook spaghetti with the chili along with pickles and more onions. Look up Spaghetti red in SW Missouri. Its the only way I can eat chili!
how would i go about not having to use a slow cooker?
You can probably simmer this on the stove top for about an hour or until the vegetables are tender. You may have to add additional liquid.
How long do it take to use stove? I made too much for my crock pot.
Probably about an hour.
You still only use 12oz of beer (and zero beef broth) even if you triple the recipe? I just want to clarify!! Thank you!
If I was tripling, I would only add one can of beer my self, and the rest beef broth.
I can not handle spicy. But I tried anyway. Instead of dice tomatoes. I used Italian stewed tomatoes and cut them in to diced size. With onions linked to illnesses just used powdered ones. Left out peppers but used green and yellow bell peppers more color and flavor. I am using last year grown deer meat I am exited to have it finished just waiting …..
The recipe is flexible enough to customize with your favorite spices or veggies. I skip the bell pepper and add extra tomatoes, and it still tastes amazing!
Can I do this in 4hrs instead of eight any suggestions
Yes, it will work fine for 4 hours on high.
I’ve made this recipe twice now, both times with venison, and it tasted wonderful. The recipe is easy enough to add spices or veggies or take away as you see fit to “personalize” it. I don’t add the bell pepper but use more tomato– it turns out just great.
I didn’t high super high hopes for this recipe because it seemed so simple, but my goodness! This may be the best chili recipe I’ve ever made. I had 2lbs of ground venison so I doubled everything and did 1 Anaheim pepper, 1 poblano, and 2 jalapeño peppers, and it turned out great! I wish it was a little hotter, but that’s an easy fix. I can’t wait to try this same recipe with ground beef.
This came out soupy for me. Any ideas what I did wrong?
Chili can be a little watery and still taste fine. Be sure to drain you meat after browning and really drain your beans well.
Jen– use one tsp. of corn starch mixed with 2 tbs. of cold water to your chili in the last hour of cooking, That should thicken it nicely– that’s what I do for just about any soup or sauce that I think is a little too watery.