Have venison? Try my three pepper Slow Cooker Venison Chili that is full of veggies and spice.
Have a venison roast? Then you must try my Slow Cooker Venison Roast Recipe with Mushroom Bacon Gravy.
This Slow Cooker Venison Chili is my favorite way to use up 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.
We often have more venison than we know what to do with it, and when I run out I often buy ground venison from my butcher, they have it in the freezer case. This chili is requested by my husband often, we like to make this chili when we are RV camping too!
How to make Venison Chili:
You will need these ingredients:
- Ground venison, browned
- Salt and pepper
- Onion powder
- White onion
- Jalapeno
- Poblano or Anaheim pepper
- Yellow bell pepper
- Diced tomatoes
- Tomato paste
- Beef broth
- Water
- Black beans
- Chili seasoning mix
Directions:
- Add everything to the slow cooker and stir.
- Place the lid on the slow cooker and cook on low for 8 hours or high for 4 hours.
- Stir and serve with toppings such as cheddar cheese, green onion and oyster crackers.
Can I add beer?
Yes! Add a 12 oz. can of beer instead of the beef broth, it will add depth of flavor to the chili. I often do this with beef chili too, it smells great while cooking.
Other great slow cooker venison recipes that I love:
- Slow Cooker Barbecue Venison
- Slow Cooker Venison Stroganoff
- Slow Cooker Venison Roast
- Slow Cooker Kitchen Sink Venison Soup
- Slow Cooker Venison Stew
Reader reviews:
BEST Venison chili ever I have made this twice for chili cookouts and won 1st place in both with this is awesome chili.”
Super bomb. I have had some good chili and none compare to this recipe. Thanks for the recipe!”
Can I use a venison roast instead of ground ?
If you have cubed venison (stew meat) or a venison roast you need to use, you can use that in this recipe. Use 1-2 pounds of cubed venison or cut a small roast into cubes and cook as directed in the recipe card, though no need to brown the meat.
Slow Cooker Venison Chili
Equipment Needed:
- Slow Cooker – 4 quart or larger
Ingredients:
- 1 lb. ground venison
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 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!
How to Video:
Recipe Notes:
Nutrition:
First Published: 01/12/2014
Updated: 07/18/2019
Here are my other slow cooker chili recipes:
- Slow Cooker V8 Chili
- Slow Cooker Cream Cheese Chicken Chili
- Slow Cooker Vegetarian Chili
- Slow Cooker No Bean Texas Chili
- Slow Cooker Beef Enchilada Chili
- Slow Cooker Chipotle Turkey Chili
- Slow Cooker Steakhouse Chili
- Slow Cooker White Chicken Poblano Chili
- Slow Cooker Copycat Wendy’s Chili
- Slow Cooker Low Carb Beef and Bacon Chili
I tried the recipe except had to use green bell pepper instead of yellow … to me … very bland … I really had to add to it to spice it up and add flavor . Just experimenting. But so far improved .. at least for my taste . But thanks anyway .
A delicious chili with either the beef broth or beer. We like both. We are not into real spicy food so omit the jalapeno pepper and use diced tomatoes without the jalapenos and the chili still has a little “kick”. I use the aneheim pepper and the “Original” McCormick Chili Seasoning. My prep time is closer to 30 minutes – I guess it depends upon how fast you can chop things up. Because there are only two of us this recipe makes a lot of left overs. The chili freezes well so I put the left overs in serving size Tupperware or Glad containers and freeze them overnight. The next day, using my Food Saver, I pop them out of the containers and vacuum seal the frozen left overs individually, label and date them then and back into the freezer. The FDA says that foods frozen at zero keep indefinitely though the quality may decrease a little. For what is worth: even though there are only two of us I rarely cook for just two people cooking, instead for six as the time and work to cook for six is a lot less than cooking for two three times. I then portion and freeze individual portions as noted above. A weeks worth of “a new or different meal each day” gives a freeze full of a large variety of different meals that last a long time. The additional plus is that you do not have to have the same meal as your spouse. If you want chili and he/she wants stew pull one of each out of the freezer, microwave to heat, and you both can enjoy the food you want at no additional work or spent time.
My son got his first deer and we had so much meat! I started looking for recipes and came upon your simple recipe. I’ve made this recipe 3x now and my son loves it! It’s so easy and quick, I’ve started keeping the ingredients on hand when I need a meal to last for the week! Thanks a million!!
So happy to hear that! We love this recipe so much ourselves.