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The Magical Slow Cooker » Recipes » Dinner » Slow Cooker Venison Chili

Slow Cooker Venison Chili

by Sarah Olson on July 18, 2019 | Updated May 15, 2022 59 Comments

15583 shares
  • 2035
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collage of venison chili images for pinterst

Have venison? Try my three pepper Slow Cooker Venison Chili that is full of veggies and spice.

Have more venison? Then you must try my Slow Cooker Venison Roast Recipe with Mushroom Bacon Gravy, Classic Venison Roast or my Venison Meatloaf.

Venison chili in a slow cooker with cornbread, oyster crackers, green onion and cheese on the side.

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:

Ingredients:

venison, chili seasoning, bell pepper, poblano pepper, jalapeno, onion, tomatoes, and kidney beans.
  • 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
Can of beans, dished full of peppers and onions. Skillet with cooked ground venison in it.

Step-by-Step Directions

  • Step One– Add everything to the slow cooker and stir.
  • Step Two– Place the lid on the slow cooker and cook on low for 8 hours or high for 4 hours.
  • Step Three– Stir and serve with toppings such as cheddar cheese, green onion and oyster crackers.
Uncooked chili in a slow cooker.

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.

Finished cooking venison chili in a slow cooker with a wooden spoon in it.

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
Close up of venison chili in a red bowl with cheddar cheese and green onion on top.

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!”

Red bowl of chili with cheese and onions, cornbread in the background.

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.

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Finished cooking venison chili in a slow cooker with a wooden spoon in it.

Slow Cooker Venison Chili

4.83 from 23 votes
Spicy venison chili filled with veggies, full of flavor!
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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8
Calories: 263kcal
Author: Sarah Olson

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
US Customary – Metric

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!
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How to Video:

Recipe Notes:

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.
Nutritional values are approximate. Please use your own calculations if you require a special diet. The values below are for 1/8 of the recipe and do not include toppings.

Nutrition Information:

Calories: 263kcal | Carbohydrates: 33g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 610mg | Potassium: 1092mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2670IU | Vitamin C: 54.3mg | Calcium: 84mg | Iron: 6.5mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

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

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    15583 shares
    • 2035

    Filed Under: Beef, Chili, Dinner, Venison

    Comments

    1. Scott says

      February 3, 2022 at 5:25 pm

      5 stars
      Add i cup of golden yellow sugar and this recipe is out of this world!

      Reply
    2. Donna says

      December 20, 2021 at 2:58 am

      5 stars
      Turned out great. My husband and I both really enjoyed it.

      Reply
    3. Heather says

      November 3, 2021 at 7:00 am

      5 stars
      Excellent recipe. Made this twice now for the family. A little kick at first but great flavor!

      Reply
    4. Dustin says

      November 1, 2021 at 6:22 am

      5 stars
      I was looking for a good deer chili recipe for our chili cook-off at church and I used this recipe as a base. I left a couple things out and added a couple things and I got second place in the cook off. I will most definitely be using this recipe again

      Reply
      • Donna says

        December 20, 2021 at 2:59 am

        Maybe if you followed it exactly you could have gotten first place! 🙂

        Reply
    5. Robert says

      February 13, 2021 at 5:48 pm

      1 star
      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 .

      Reply
      • Anonymous says

        September 23, 2021 at 6:15 pm

        I use red n green n yellow n orange

        Reply
    6. Victor L. Franc says

      February 13, 2021 at 3:34 pm

      5 stars
      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.

      Reply
    7. Lynn says

      February 8, 2021 at 4:19 pm

      5 stars
      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!!

      Reply
      • Sarah Olson says

        February 8, 2021 at 4:50 pm

        So happy to hear that! We love this recipe so much ourselves.

        Reply
        • Nancy Sierawski says

          January 5, 2022 at 8:05 am

          Can you cook this on high in crackpot for 4 hours?

        • Sarah Olson says

          January 5, 2022 at 8:32 am

          Yes, this will work fine on high for four hours.

    8. Amy says

      January 3, 2021 at 2:09 pm

      Could I just make this on the stove and simmer for an hour or two?

      Reply
      • Sarah Olson says

        January 3, 2021 at 3:40 pm

        Yes, this is one recipe that I know for sure will work fine. Add a little water if it thickens too much.

        Reply
    9. Cody Reeves says

      December 2, 2020 at 9:17 am

      If I’ve got 2 lbs of ground Deer, do I double the rest of the ingredients ?

      Reply
      • Sarah Olson says

        December 2, 2020 at 9:20 am

        Hi Cody, you can do that or just add it all and make it extra meaty. Depends on how much you are wanting to make.

        Reply
    10. Courtney T says

      November 25, 2020 at 8:35 am

      This is going to be the first time I make anything with venison and I am looking forward to it! I have heard that some people soak the venison in buttermilk to remove the gamey taste. Does that need to be done for this recipe or even at all, if cooking other cuts of the venison??

      Reply
      • Sarah Olson says

        November 25, 2020 at 8:59 am

        I usually only do that for the other cuts, not ground. You will love this chili@

        Reply
        • Anonymous says

          November 25, 2020 at 9:47 am

          Great! Thank you!!

        • Courtney T says

          November 25, 2020 at 9:48 am

          Great, thank you!

        • Courtney T says

          November 30, 2020 at 5:50 pm

          5 stars
          This was delicious! It will be added to our regular rotation! Thank you!

    11. Amanda B. says

      November 20, 2020 at 10:55 am

      For substituting beef broth with beer – what beer would you recommend?

      Reply
      • Sarah Olson says

        November 20, 2020 at 1:25 pm

        Honestly I use coors light. I wouldn’t use anything extremely bitter like guinness stout, but any others you enjoy drinking will do fine.

        Reply
        • Amanda B says

          December 5, 2020 at 5:19 pm

          Thank you! Hoping to make this soon!

        • Amanda B says

          December 7, 2020 at 4:06 pm

          I made this over the weekend using 2 lbs of ground venison and a can of Miller lite. Kept everything else the same. It was amazing! Thank you so much!

        • Sarah Olson says

          December 7, 2020 at 4:24 pm

          Sounds amazing Amanda!

    12. Christina olheiser says

      November 13, 2020 at 11:07 am

      If I were to double the receipe would it take double the time to cook?

      Reply
      • Sarah Olson says

        November 13, 2020 at 12:18 pm

        No, since the meat is browned, it won’t take any longer to cook and meld together.

        Reply
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