Monday, December 7, 2015

Slow Cooker Venison Chili

Been thinking I need to tell the story of the buck I killed back on October 13th.

Meanwhile I made some chili yesterday that was pretty tasty and I wanted to put down the recipe and process before I forget.

An internet search brought me to this recipe at, which I modified into this:

  • 1 pound ground venison.
  • 1 pound ground spicy venison sausage.
  • 1 onion, chopped
  • 2 small green peppers, chopped
  • 2 cloves garlic, minced
  • 1 (6 oz.) can tomato paste
  • 1 (15.5 oz.) can cannellini beans
  • 1 (15.5 oz.) can black beans
  • 2 (10 oz.) cans diced tomatoes with green chiles
  • 3 tablespoons chili powder
  • 1 1/2 tablespoons cumin
  • Olive oil
In a pan with hot olive oil brown venison and venison sausage. Add onion and garlic until onions are partially cooked. Put it all in a slow cooker on low with the rest of the ingredients and cook for six hours or longer. 

Serve with shredded cheddar and some hot corn bread (simply used a box mixture).

This was too spicy for my kids. I specifically left off any cayenne pepper or anything that might cause them to object. But something about the flavor of the chili powder or the spicy venison sausage itself made them balk. I liked it however, and am very happy to have a go-to that can help me with the freezer full that I have at the moment.

Meanwhile, here's to leftovers!


  1. How funny is it that I'm reading this while watching a special on Steph Curry's time at Davidson? Happy holidays to you and your family!

  2. I am quietly ashamed that a) I only now noticed this post, and b) that I didn't get a cup of this for lunch at work. Next time, Dyer!!