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Easy Slow Cooker Venison Chili – Best Hunting Season Recipe

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This slow cooker venison chili is a hearty, crowd-pleasing dish that lets the venison shine with simple ingredients and deep, smoky flavor. Perfect for busy weeknights or feeding a crowd after a day in the field.

Ingredients

Scale
  • 2 pounds ground venison (or cubed stew meat for a chunkier chili)
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 cans (15 ounces each) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 cup beef broth (or venison broth if you have it)
  • 1 tablespoon Worcestershire sauce
  • Optional: 1 tablespoon brown sugar

Instructions

  1. Brown the Venison: Heat the olive oil in a large skillet over medium-high heat. Add the ground venison and cook, breaking it up with a wooden spoon, until it’s browned all over—about 6 to 8 minutes. Work in batches if your skillet is crowded.
  2. Sauté the Aromatics: Once the meat is browned, use a slotted spoon to transfer it to the slow cooker. Leave about a tablespoon of drippings in the skillet. Add the diced onion and bell pepper, and cook for 4 to 5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Deglaze the Pan: Pour about ¼ cup of the beef broth into the hot skillet and scrape up any browned bits from the bottom. Pour everything—liquid and all—into the slow cooker with the meat.
  4. Add the Tomatoes and Beans: Add the fire-roasted diced tomatoes (with their juices), tomato sauce, drained kidney beans, and black beans to the slow cooker. Stir gently to combine.
  5. Season Generously: Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper, Worcestershire sauce, and brown sugar if using. Pour in the remaining beef broth. Stir everything together until well combined.
  6. Slow Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The longer it cooks, the more the flavors meld together.
  7. Adjust Seasoning: About 30 minutes before serving, taste the chili and adjust the seasoning. You might want more salt, a pinch more cayenne for heat, or a dash of Worcestershire for depth.
  8. Serve and Enjoy: Ladle the chili into bowls and top with your favorite garnishes—shredded cheddar cheese, diced red onion, sour cream, and fresh cilantro all work beautifully. Cornbread on the side is non-negotiable in my house.

Notes

Don’t skip browning the meat—it adds deep, savory flavor. For a thicker chili, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 15 minutes of cooking. Leftovers taste even better the next day.

Nutrition

Keywords: venison chili, slow cooker chili, hunting season recipe, game meat chili, easy chili recipe

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