Recipe: Perfect Smokey Crock-pot Venison Chili

Smokey Crock-pot Venison Chili. Smokey Crock-pot Venison Chili This chili is great for cold fall days and watching football with friends with a few beers. In a large bowl, whisk together garlic, canola oil, vinegar, worcestershire sauce, chipotle in adobo, smoked paprika, and ancho chili powder. Add venison or beef and toss in the marinade.

Venison, pork sausage, cannellini beans, and tomatoes combine in this lively chili seasoned with garlic, onion, and hot pepper sauce guaranteed to warm football fans. Plants that grow together go well together! Chili peppers, coffee plants, and cacao trees are long-time friends. You can have Smokey Crock-pot Venison Chili using 21 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Smokey Crock-pot Venison Chili

1. You need 1 lb of venison shank steaks.
2. You need 2 lb of venison – ground.
3. It’s 3/4 lb of Bratwurst.
4. It’s 12 medium of tomatoes or 2- 28 oz whole peeled cans.
5. You need 1 can of Red Beans 15.5 oz can.
6. Prepare 1 can of Navy Beans 15.5 oz can.
7. You need 1 can of Whole Kernel Corn 15.25 oz can.
8. Prepare 2 large of Red Bell Peppers.
9. Prepare 1 large of Yellow Bell Pepper.
10. It’s 1 large of Orange Bell Pepper.
11. Prepare 2 packages of Sazon Goya Seasoning.
12. It’s 3 tbsp of Chili Powder.
13. You need 1 1/2 tsp of Ground Cumin.
14. Prepare 2 tsp of Ground Smoked Paprika.
15. It’s 2 tbsp of Worcestershire Sauce.
16. It’s 3 dash of Tobasco.
17. It’s 1 can of Tomato Paste 6 oz can.
18. It’s 12 of Jalapenos (optional).
19. You need 2 of Ghost Peppers (very optional).
20. Prepare of Salt and Pepper.
21. It’s 2 tbsp of Olive Oil.

In a skillet, break up ground venison. Add the venison, onion, and garlic. Cook, stirring, until the venison is browned. Add the venison mixture to the crock pot along with the remaining ingredients.

Smokey Crock-pot Venison Chili step by step

1. Using a large frying pan, sautee the steaks and brats on medium heat..
2. If useing garden tomatoes. Preheat oven to 350. Cut tomatoes in half and place them cut side down onto oiled cookie sheet. Drizzle oil onto tomatoes and sprinkle with salt. Roast in oven for 20 minutes..
3. Remove steaks at medium doneness leaving the brats and juices. Sautee the ground venison until medium..
4. Cut steaks into 1/2" pieces and put into crockpot. Add ground venison and all the cooking juices. (Venison is very lean so it is juices not fat). Leave alone for 10 minutes so the meat reassorbs the juices..
5. Sautee brats longer until slightly charred. Then slice into 1/2" pieces and add to crockpot.
6. Take tomatoes out of oven. Using two forks, so you don't burn yourself, peel skin off and discard. Pour all juices and tomatoes into crockpot..
7. Chop the peppers into 1/2" pieces and put into crockpot. Drain beans and corn and put them into crockpot..
8. Add remaining ingredients except paste and stir till combined..
9. Heat on low for 8 hours or on high for 4 hours. I enjoy this chili over a slice of corn bread..
10. After halfway cooking you can add paste if chili is too thin. Also can add jalapenos and/or your favorite hot sauce to heat things up..

Brown venison, until there is just a little tiny bit of pink still. This Slow Cooker Venison Chili is my favorite way to use up venison! I use three different types of peppers; jalapeño, Anaheim, and yellow bell pepper. It is just the right amount of heat! My Texas chili recipe is the tried-and-true beef chili recipe of your dreams!