Why You’ll Love This Crock Pot Venison Chili Recipe
When you try this Crock Pot Venison Chili recipe, you’ll quickly realize why it’s a favorite in my kitchen. The rich, hearty flavors meld beautifully, creating an irresistible dish that warms you from the inside out.
I love how simple it’s to prepare—just brown the venison, toss in the ingredients, and let the slow cooker do its magic. Plus, it’s versatile; I can easily adjust the spice level to suit my taste.
Every spoonful is packed with not just protein, but also a delightful mix of textures. Trust me, this chili is a crowd-pleaser you won’t want to miss!
Ingredients of Crock Pot Venison Chili
When it comes to making a delicious Crock Pot Venison Chili, the ingredients play a vital role in crafting that rich, hearty flavor we all crave. You might be surprised at how simple they are. This chili is a fantastic use of ground venison, which is lean and packed with protein. The combination of beans, salsa, and spices creates a perfect medley of tastes that just begs to be shared with family and friends.
Plus, you can easily adjust the ingredients to suit your preferences—like adding more beans if you’re feeling generous or cranking up the heat with some extra chili powder. But let’s get to the good stuff—what exactly do you need to whip up this mouthwatering dish?
Ingredients for Crock Pot Venison Chili:
- 1 1/2 lbs ground venison (deer)
- 1 (15 ounce) can dark red kidney beans
- 1 (15 ounce) can light red kidney beans
- 1 1/2 cups chunky salsa (I recommend Pace Picante in Medium)
- 1 (16 ounce) can tomato sauce
- 2 tablespoons chili powder
- 3/4 cup onion, chopped
- 1 cup frozen corn, thawed and drained
- 2 tablespoons A.1. Original Sauce
- 1/4 teaspoon Tabasco sauce
- 1/4 green bell pepper, chopped
- 2 bay leaves
Now, a couple of things to reflect on when prepping your ingredients. If you’re not a fan of spice, don’t worry; you can always scale back on the chili powder and Tabasco sauce.
On the flip side, if you’re a heat seeker, feel free to toss in some jalapeños or a sprinkle of cayenne pepper. Also, when it comes to the venison, make sure to brown it just enough to keep it tender. We don’t want tough meat ruining our chili experience, right?
And remember, using high-quality ingredients like fresh veggies and good salsa can really elevate the dish. So, gather your ingredients, and let’s get ready to make some chili magic together!
How to Make Crock Pot Venison Chili
Alright, let’s plunge into the wonderful world of Crock Pot Venison Chili. First off, grab that 1 1/2 lbs of ground venison. Now, if you’ve never cooked with venison before, don’t worry—it’s actually quite forgiving. Start by browning the meat in a skillet over medium heat. You want to cook it just until there’s a hint of pink left; trust me, no one wants tough, chewy meat ruining their chili experience.
Once it’s browned to perfection, transfer it into your trusty crock pot.
Now comes the fun part—adding all those delicious ingredients. Toss in 1 (15 ounce) can of dark red kidney beans and 1 (15 ounce) can of light red kidney beans. These beans aren’t just fillers; they add that lovely texture and make the chili hearty.
Next up, pour in 1 1/2 cups of chunky salsa—Pace Picante in Medium is my go-to, but you do you. Add a 16-ounce can of tomato sauce for that rich, saucy goodness, and sprinkle in 2 tablespoons of chili powder. If you’re feeling adventurous, you can always sneak in more chili powder for an extra kick.
Don’t forget to add 3/4 cup of chopped onion, 1 cup of thawed and drained frozen corn, and 2 tablespoons of A.1. Original Sauce to give it that zesty flavor. A dash of 1/4 teaspoon Tabasco sauce and 1/4 chopped green bell pepper add even more depth to this flavor fiesta. Finally, toss in those 2 bay leaves and give everything a good stir.
Now, it’s time to set the mood. If you’re in a hurry, cook on HIGH for about 3-4 hours. But if you can wait, let it simmer on LOW for 5-6 hours. This is where the magic happens. The longer it cooks, the more those flavors meld together, creating a chili that’s nothing short of spectacular.
When you’re ready to serve, give it a good stir—don’t be shy. And while you’re at it, top it off with some shredded cheddar or Mexican cheese for that ultimate comfort food experience. Just imagine plunging into a bowl of this chili, the warmth wrapping around you like a cozy blanket. It’s pure bliss, really. So, let’s get cooking!
Crock Pot Venison Chili Substitutions & Variations
After you’ve mastered the basics of making Crock Pot Venison Chili, you might want to switch things up a bit.
I love experimenting with different beans, so sometimes I’ll toss in black beans or pinto beans instead. For a smoky flavor, I’ll add some diced chipotle peppers in adobo sauce.
If you’re craving extra veggies, throw in some zucchini or bell peppers. Need it spicier? Just increase the chili powder or add jalapeños.
You could even swap out the venison for ground beef or turkey. The possibilities are endless, and it’s all about what you enjoy!
What to Serve with Crock Pot Venison Chili
What goes well with a hearty bowl of Crock Pot Venison Chili?
I love serving it with warm cornbread or crusty bread to soak up all that delicious sauce. Toppings like sour cream, shredded cheese, and fresh cilantro add a nice touch too.
A simple side salad with avocado and lime dressing balances the richness of the chili perfectly.
If you’re feeling adventurous, try pairing it with some spicy jalapeño cornbread muffins for an extra kick.
And don’t forget a cold beverage, like a crisp lager or iced tea, to wash it all down.
Enjoy your meal!
Additional Tips & Notes
While preparing your Crock Pot Venison Chili, it’s helpful to keep a few additional tips in mind to enhance the dish.
First, don’t skip browning the venison; it really locks in flavor and keeps it tender. If you like some heat, feel free to add more Tabasco or a pinch of cayenne pepper.
You can also customize the beans; black beans or pinto beans work well too. For a thicker chili, add a tablespoon of cornstarch mixed with water towards the end of cooking.
Finally, let it sit for a bit before serving to let the flavors meld beautifully.