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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
- Brown venison on stove
- Strain if necessary, put in crock pot
- Coat pan with olive oil, add chunked steak, onions, and garlic and brown in pan
- Strain if necessary, put in crock pot
- Add all other ingredients to crock pot (no need to drain anything- just dump)
- Stir to mix all ingredients
- Cook on low for 4-6 hours
- 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!