SCDNR Blog

The official blog of the South Carolina Department of Natural Resources

Slow Cooker Venison Chili

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By

SCDNR

·

1–2 minutes

Welcome back to Our Kitchen! On the menu tonight, Slow Cooker Venison Chili. 

Slow Cooker Venison Chili

This recipe by Kollby Taylor, Region 1 Heritage Preserve Technician, will be featured in an upcoming issue of South Carolina Wildlife. Don’t miss out on future recipes! To subscribe, gift a subscription, or renew your subscription visit, http://www.scwildlife.com/subscribe.html

  • 3 lbs Ground Venison
  • Salt (to taste)
  • Black Pepper (to taste)
  • Worcestershire Sauce (to taste)
  • 1 Bell Pepper (diced)
  • 1 Yellow Onion (diced)
  • 2 Garlic Cloves (minced)
  • 4 15oz cans Kidney Bean (light and dark)
  • 3 14.5oz cans Diced Tomatoes (use any flavor)
  • 1 6oz can Tomato Paste
  • 1 cup Beef Stock (can substitute chicken stock )
  • 1 Jalapeños (diced (optional))
  • Paprika (to taste)
  • Chili Powder (to taste)

  1. Brown the ground venison with salt, pepper, and Worcestershire sauce.

  2. Sauté bell pepper, onion, and garlic until soft.

  3. To a slow cooker, add all ingredients and mix.

  4. Cook on low of 8 hours.

  5. Garnish with your favorite toppings and enjoy!

Ingredients can be combined in the slow cooker the night before and stored in the fridge overnight.