Slow-Cooked Venison Chili


  • 2 lbs venison stew meat, cut into bite-sized pieces
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste


  1. In a large skillet, brown the venison stew meat on all sides over medium-high heat.
  2. Add the onion, green bell pepper, and garlic to the skillet and cook until the vegetables are softened, about 5 minutes.
  3. Transfer the meat and vegetables to a slow cooker.
  4. Add the crushed tomatoes, kidney beans, chili powder, cumin, paprika, salt, and pepper to the slow cooker.
  5. Cover and cook on low for 8 hours.
  6. Serve the chili with your favorite toppings, such as shredded cheese, sour cream, or chopped cilantro.
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