This sweet and savory venison chili is sure to warm you up on a chilly day. Make it ahead of time in your slow cooker with whole muscle and ground venison, beans, tomatoes, onion, and spices and enjoy on your schedule. Substitute beef or other wild game in this recipe if you choose.
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It’s November in Michigan, which means its chili season!
I promise that after sitting out in a tree stand for hours, you’ll be happy you made this hot, delicious dinner ahead of time.
Ingredients for Making Venison Chili
My chili recipe has a few secret ingredients.
Using both ground venison and chunked venison steak makes for a hearty chili. The mushrooms add some texture and savory flavor, while the brown sugar brings just the right amount of sweetness. You’re going to love it!
- 1 lb ground venison
- 1lb venison steak (hindquarter cut into ½ inch chunks)
- 1 tbsp olive oil
- ½ cup diced onion (white or yellow)
- 1 tbsp minced garlic
- 1 can black beans
- 1 can red beans (or kidney, navy, etc.)
- 1 big can diced tomatoes (28 oz.)
- 1 4 oz. can of chunky Portobello mushrooms
- 1 packet of chili seasoning
- ½ cup packed light brown sugar
Directions for Making Venison Chili
- 1. Brown venison on stove
- 2. Strain if necessary, put in crock pot
- 3. Coat pan with olive oil, add chunked steak, onions, and garlic and brown in pan
- 4. Strain if necessary, put in crock pot
- 5. Add all other ingredients to crock pot (no need to drain anything- just dump)
- 6. Stir to mix all ingredients
- 7. Cook on low for 4-6 hours
- 8. Top with cheese and sour cream and serve with cornbread!
Mother, farmer, author, and teacher by trade… She loves tending to things and watching them grow!