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Best Easy Smoky Venison Chili Recipe (Slow Cooker)

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This budget-friendly venison chili is packed with smoky depth from chipotle peppers and smoked paprika, slow-cooked to tender perfection. It’s a set-it-and-forget-it meal that’s perfect for game day or busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 ½ pounds ground venison
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted recommended)
  • 1 can (8 oz) tomato sauce
  • 1 cup beef broth (low-sodium preferred)
  • ½ cup dark beer (or extra broth)
  • 1 tablespoon chipotle peppers in adobo sauce, minced (about 1 pepper)
  • 1 tablespoon brown sugar
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, crushed tortilla chips

Instructions

  1. Brown the Venison: Heat olive oil in a large skillet over medium-high heat. Add ground venison and cook, breaking it up, until browned and no longer pink (6-8 minutes). Transfer to slow cooker.
  2. Sauté the Aromatics: In the same skillet, cook diced onion over medium heat for 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Scrape up browned bits and transfer to slow cooker.
  3. Bloom the Spices: Add chili powder, smoked paprika, cumin, and oregano to the hot skillet. Stir for 30 seconds until fragrant. If dry, add a splash of broth. Pour into slow cooker.
  4. Build the Broth: Add diced tomatoes (with juices), tomato sauce, beef broth, dark beer, minced chipotle pepper, and brown sugar to the slow cooker. Stir to combine.
  5. Slow Cook: Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours). About 30 minutes before serving, stir in drained kidney beans and pinto beans. Let heat through.
  6. Taste and Adjust: Adjust salt, cumin, or smoked paprika as needed. Add a squeeze of lime if desired.
  7. Serve and Garnish: Ladle into bowls and top with desired toppings. Let sit 5 minutes before serving.

Notes

For a thicker chili, mash some pinto beans before adding or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and cook 15 minutes. Freeze leftovers in portions for up to 3 months.

Nutrition

Keywords: venison chili, slow cooker chili, smoky chili, budget-friendly chili, game day chili

Find it online: https://sparklechew.com/best-easy-smoky-venison-chili-recipe-slow-cooker/