Here's a favorite we can all appreciate. Check out this delicious Three Bean Slow Cooker Chili recipe made with venison.
Venison chili is a popular sportsmen's dinnertime meal, and for good reason. It is an easy and hearty way to use the venison yielded from a successful season.
Chili is a hard dish to mess up. It is a simple meal that even novices in the kitchen can prepare.
The most hands-on step is browning the meat. The aromatic flavors of garlic and onion intensify as they simmer in the slow cooker. A surprising dash of cinnamon in the last hour gives this chili a delightful kick that complements the other flavors.
Prep time: 15 mins. Cook time: 4 hrs. Total time: 4 hrs 15 mins. Makes six servings
- 1 pound ground venison
- 1 (19 ounce) can kidney beans, rinsed and drained
- 1 (19 ounce) can black beans, rinsed and drained
- 1 (19 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1 (28 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 medium green bell pepper, finely chopped
- 1 medium onion, finely chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 dash cinnamon
Brown the venison in a large skillet over medium-high heat until it's brown and crumbly. Drain the meat and discard the grease.
Transfer the browned venison to a slow cooker. Add the kidney beans, black beans, garbanzo beans, crushed tomatoes, tomato sauce, bell pepper, onion, chili powder, and garlic powder. Stir the ingredients together.
Cover the slow cooker and cook the chili on low heat for four hours. Add a dash of cinnamon in the last hour. The flavors will deepen and develop as it cooks. You can cook it for up to eight hours on low heat.
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