Venison Chili - Slow Cooker or Stovetop
Servings 10 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound (453 grams) ground venison or ground beef
- 1 cup chopped onion (from about 1 medium onion)
- 2 cloves garlic minced
- 2 15-ounce (425-gram) cans kidney beans (dark or light)
- 2 14-ounce (397-gram) cans diced tomatoes
- ½ cup (120ml) water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
Instructions
Slow cooker instructions:
- In a large skillet set over medium heat, add the olive oil. Cook the onions, about 5 minutes or until translucent.
- Add the garlic and cook 1 more minute.
- Add the venison, stir into the onions and garlic, and cook until browned, about 5-7 minutes.
- Transfer this to the slow cooker.
- Add in the remaining ingredients and cook on high for 4 hours, or low for 6 hours.
Stovetop directions:
- In a large skillet set over medium heat, add the olive oil. Cook the onions, about 5 minutes or until translucent.
- Add the venison, stir into the onions and garlic, and cook until browned, about 5-7 minutes.
- Add in the remaining ingredients.. Bring to a boil and then reduce the heat to a simmer.
- Cover the pot and cook on medium-low for 30-45 minutes, stirring after every 10 minutes. Add up to 1 cup of water, ¼ cup at a time, if it seems too dry. When done, turn off the heat and let the chili sit for 15 minutes before serving.
For either version:
- Garnish and serve warm. Refrigerate leftovers an airtight container for up to 4 days.