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Slow Cooker Venison Chili Recipe
Slow Cooker Venison Chili
Ingredients
- 2 cups dry beans OR 4 cups cooked/canned beans
- 1 pound ground venison
- 2 tablespoons coconut oil or bacon fat
- 1 medium onion, chopped finely
- 6 cloves of garlic, minced
- 2 1/2 cups crushed or diced tomatoes with juice (approx. 2 cans)
- 3 cups broth or stock
- 1/4 cup chili powder
- 2 T. dried oregano
- 2 T. cumin
- 2 t. sea salt
- 1/2 t. black pepper
- Garnish: sour cream and shredded cheese
Instructions
- Soak beans overnight
- Next morning: brown your meat
- Add browned meat to crockpot, add coconut oil or bacon fat
- Saute the onions until tender, then add the garlic and cook until soft
- Add to slow cooker
- Drain and rinse soaked beans and add them to the mixture
- Add tomatoes, broth, and all of the seasonings except the salt
- I set slow cooker on high and let it go 6-7 hours, but crockpots vary, so plan according to how your appliance works
- Add salt when beans are done cooking
- We like to garnish with sour cream and shredded cheddar cheese
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