Slow Cooker Venison Chili

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Bear with me – you’re going to see a LOT of deer recipes for awhile.  We bought a half a deer a few weeks ago, so we are using much of the meat we have in the freezer before going to buy more.  We probably won’t get another deer right away – we may be tired of it, lol.  It’s been very cold here, so my husband and I both wanted something warming, so chili it was!  Snow has been threatening to fall, and the temps are freezing!  If you don’t have deer meat, you can always try making my slow cooker chili.

Ingredients

  • 1 8 oz bag of dry black beans
  • 1 qt of spicy chili sauce (see below)
  • 1 lb ground venison
  • 2 cups mixture of chopped organic bell pepper, onion, garlic
  • 1 tbsp pink Himalayan sea salt
  • 1 tbsp each of black, white, and red pepper
  • 1 tbsp each of garlic & onion powder
  • Spices can be adjusted according to your own taste of course

Chili Sauce Recipe

  • Place 1 lb dried red chili peppers, 1 large bell pepper, and 2 pablano peppers tops removed (you can remove the seeds if you want your sauce less spicy) in just enough water to cover the peppers, and add 1 tbsp salt, 1tbsp black pepper, 1 tbsp garlic powder.  You can use other colors of peppers, but we stuck with all red for the color.
  • Boil for 20 minutes, or until the outer skin of the peppers softens
  • Using an immersion blender, blend the peppers with the water to make a sauce
  • This method makes quite a bit of sauce, so it’s very likely that you’ll have some leftover.  My husband used this as enchilada sauce and we had sauce left over, so we froze it.  I love having this on hand in the freezer, because it comes in handy when you don’t feel like cooking but still want to eat real, homemade food!

Directions

  • Soak the beans overnight in water, or use the quick cook method (see bag for instructions).  I recommend soaking them overnight since that’s what we did this time.  If using the quick cook method put beef broth and seasonings in with the beans to let the flavor cook in
  • While the beans are soaking or cooking, make the chili sauce (see directions above).
  • Add the meat and the bell pepper, onion & garlic mixture (it can be frozen or fresh, whichever you prefer – we used fresh this time because we were out of the pre-chopped stuff and had fresh on hand)
  • Turn the crock pot on medium and let cook all day (or 5-8 hours)
  • Make sure the internal meat temp is at least 160 before serving

I hope you find this recipe helpful.  I appreciate you taking your time to read this!

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