Lee’s Slow Cooker Venison Chili

I can’t believe I’m sharing this with the world! It is only because of my heartfelt appreciation to the members and friends of MHHF that I divulge it now.  My secret to making this recipe “died-and-gone-to-heaven” good is using two types of meat, the vinegar and brown sugar. Since the venison has almost no fat, the flavors come through better than beef. It is very rich, which is why the potatoes are included. Another variation would be to leave the potatoes out and serve it over rice.

This recipe is for the large (6-quart) slow cooker.

1.5 lbs.             Ground Venison browned and drained

1.0 lb.              Venison Roast cubed (3/4 to ½ inch) browned and drained

2                      Yellow Onions chopped

2                      Green Peppers diced

2                      White Potatoes diced

2 cans (14 oz) Stewed Tomatoes cut up (or buy “chopped” if you can find)

2 cans (6 oz)   Tomato Paste

4 whole            Jalapeno Peppers finely minced (remove the seeds if you’re a tenderfoot)

                        Red Kidney Beans

6    Tblsp         Cider Vinegar

4    Tblsp         Chili Powder

4    Tblsp         Brown Sugar

1    Tblsp         Oregano

1    Tblsp         Black Pepper

1.5 teasp         Ground Cumin

1    teasp         Salt


Put everything except the beans in the slow cooker and cook on low for 12 hours or until the potatoes are tender. Add the beans (drained) just in time to warm up before serving.

Usually, I serve half and freeze the rest in 24 oz. (cottage cheese) containers. 

If you’re going to serve all at once I would suggest four cans of beans, otherwise one can of beans per 24 oz container of chili.

Add additional onions or shredded cheese at your discretion.

IF you are looking for suggested beverage accompaniment, I offer the following…

-wine: a medium-priced Cabernet

-beer: Stout (or as Steve Rulo would say: “that dreaded Brown Beer”)

-spirits: Bourbon