"Venison chili is a big hit our house during the holidays and football season!" — Lori
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boneless venison steak, cubed
1 (6 ounce) can
hot pepper sauce to taste
salt and ground black pepper to taste
1 (15.5 ounce) can
cannellini beans, drained
1 (10 ounce) can
diced tomatoes with green chiles
chili powder, or to taste
shredded Cheddar cheese for garnish
Great chili! Had about 2 lbs of venison, so I doubled the tomatoes, garlic, and onion. I added a chopped jalapeno to the onion garlic mix to give the chili some extra heat. I also added a can of kidney beans, and about a quarter teaspoon of cinnamon at the end, and ommitted the tomato paste, adding a few tablespoons of tomato sauce instead. I let it cook overnight (12+ hours) and it was the perfect consistency. I was SO tempted at the beginning to add some liquid to the pot, as it looked really thick. I'm glad I didn't because it made it's own "juice" during the cooking process. I love that it didn't need any salt added!
Gave it 4 stars as tomato paste made it too "tomatoey." Added another can of diced tomatos. 1 can with 2 pounds of meat definitely not enough. Will try again without the tomato paste. This should tone down the tomato taste and the thickness.
I made this to freeze and bring on tour with my orchestra, and everyone who tried it went crazy over it! I did a couple things wrong though: I had a solid 3 lb block of venison that had to be used all at once and used regular ground pork because I couldn't find any sausage! Since I had way too much meat, I added a big can of crushed tomatoes to the slow cooker and thankfully everything came out fine anyway. Thanks for a great recipe!
I had never made venison chili before and this was the best chili that I ever had. My whole family loved it. My three year old who has never liked chili before eats it right up. I had to substitute a few ingredients because it is what I had. I used a can of tomato sauce and a can of tomato soup instead of a can of tomato paste. I left out the beans because we are not big bean eaters. I used a packet and a half of chili seasoning instead of chili powder. I will be making this recipe all winter.
I used venison breakfast sausage instead of pork sausage and it was delightful!! No one could belive that it was venison!!
I made this chili for a group of people at our camp and everyone loved it! I made a few changes to the recipe because I had 1lb of venison & 1lb of Antelope, I used 1 lg red onion, 1/2 of a lg. sweet onion, 1 8oz tomato sauce, about 2.5 oz of tomato paste, 2 14.5 cans chopped tomatores w/green chilles & 3 tbl. chili powder plus salt & blk pepper. I was very surprised how delicious it was. I will definetley be making this again!
Awesome recipe! Very tasty and easy to make. I modified a bit to accommodate what I had; I used cayenne pepper (2-3 dashes) because I didn't have chili powder. I also added about one cup of wine and substituted black beans instead of cannellini beans. It came out really great! Very satisfying. Thanks!
Fantastic! My husband brought home some deer he caught last week for the first time and we needed some recipes. This turned out wonderful. We left out the beans, though. We are not bean chili people. It was still magnificint. Added a tad bit more of the venison too.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Venison Chili for the Big Game
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 170
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