I share my love for using the meat we have harvested ourselves by showing you how to take your elk or venison to the next level with this easy and hearty big batch slow cooker venison chili recipe! It only takes about 10 minutes to prep and makes the BEST leftovers.
I take paleo to a whole new level. We proudly harvest our red meat ourselves. Elk, deer and bison (coming to our freezer in November!). The cool months call for a comfort food that is versatile. Our slow cooker chili is just that. How to make slow cooker elk/venison chili below!
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When it comes to cooking with venison or elk I say spice it up! I use ours in anything that calls for your everyday beef hamburger. Our family and friends that don’t do elk or venison can never believe that’s what they are eating. With this Chili recipe and a few others, I have proudly converted a few of them. Some only trust my cooking. Ha ha.
I give credit to using spices, I believe in FLAVOR! Savoring every bite and enhancing this incredible meat that you truly can’t beat. Nothing more organic than taking it from the mountains to your table!
If you are new to using Venison I hope you give it a chance and start using it more! Give this recipe a try, it’s great for cool weather days, freezing for later, and pairing with scones, cornbread, or our easy and healthy 3 ingredient dough recipe etc.
Easy Slow Cooker Elk/Venison Chili
An easy and hearty elk/venison chili recipe in your slow cooker
- 1 lb. Elk/Venison Hamburger
- 2 lb. Elk/Venison Sausage (Mild or Hot) can use pork sausage or the venison sausage recipe in notes below.
- 1 15 oz. Black Beans with juice canned
- 1 15 oz. Pinto Beans with juice canned
- 1 15 oz. Diced Tomatoes with juice canned
- 1 Green Pepper
- 4 Green Onions
- 1/2 cup Cilantro fresh
- 1 Jalapeno or 2 tsp. Kernel Seasons Cheesy Jalapeno
- 1/2 tbsp Ground Mustard
- 1 1/2 tbsp Chili Powder
- 2 tsp Tapatio Hot Sauce
- Olive Oil extra virgin
Brown the Hamburger and Sausage in a pan. (I used Elk meat for our hamburger and sausage) While meat is browning, dice the Green pepper (KEEP the seeds), in a pan on medium with a drizzle of Olive Oil, put the diced Green Peppers and their seeds into the pan to allow to golden and get tender (this will get the juices flowing and a great mild spicy flavor from the seeds)
Once the meat is browned you can place in your slow cooker. You can add the golden Green Pepper and the seeds to the meat mixture into the Slow Cooker.
Chop the Cilantro, Green Onion and add to the slow cooker. Then combine the Black Beans, Pinto Beans and Diced Tomatoes along with their juices to the Crock Pot. (add Jalepeno if adding)
Season everything with the Kernel Seasons Cheesy Jalapeno (found in the popcorn section), Ground Mustard, Chili Powder, and Tapatio Hot Sauce. Combine all ingredients in the slow cooker.
On low heat in the slow cooker let the Chili cook and the flavors combine for 2-4 hours before serving.
Like most soups and chili’s this taste even better a day or two later!
I do not add additional salt or pepper to this recipe because of the sausage. HOWEVER, please feel free to add to taste.
Venison Sausage Recipe is comparable to ours.
Are you new to cooking with venison? I promise it can be some of the best meat and not taste gamey!
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