How do you make venison chili less gamey?

You can reduce the gamey taste by soaking the deer meat in cold water with a splash of vinegar or lemon juice for 30–60 minutes before cooking. Draining off this liquid helps remove stronger flavors. Also, bold spices like cumin and smoked paprika help mask any remaining intensity.

Do I need to brown meat before slow cooking chili?

Yes, it’s highly recommended. Browning the venison first adds depth and complexity to the chili. It also helps remove excess moisture and fat, improving the overall texture and preventing greasiness.

How long is venison chili good for in the refrigerator?

Properly stored in an airtight container, venison chili keeps well in the refrigerator for up to 4 days . For longer storage, freeze it for up to 3 months and thaw overnight before reheating.

Can you cook chili too long in a slow cooker?

Yes, while slow cookers are designed for extended cooking, leaving chili on too long, especially past 8 hours on low, can cause the beans to break down and the flavors to become overly concentrated. Stick to the suggested time frame for the best results.

Deer Meat Chili Slow Cooker 2025

Description

Get ready for a cozy bowl of bold flavor with this Slow Cooker Venison Chili Supreme! This recipe takes lean, protein-rich deer meat and transforms it into a hearty, soul-warming chili with rich spices, tender beans, and a thick tomato base. Perfect for chilly nights, meal prep, or game day. It’s set-it-and-forget-it cooking at its tastiest!

Ingredients

Scale

Main Ingredients

1½ lbs ground venison (lean deer meat)
1 tbsp olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (28 oz) can crushed tomatoes
2 tbsp tomato paste
1 cup low-sodium beef broth or water

Spices & Seasoning

2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp salt (or to taste)
½ tsp black pepper

Instructions

Heat it up!
In a large skillet, heat olive oil over medium heat.
Build your flavor base.
Add diced onions and sauté for 3–4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Brown the venison.
Add ground deer meat to the pan and cook until no longer pink, about 6–8 minutes. Break it apart with a spatula.
Load the slow cooker.
Transfer the cooked meat mixture into your slow cooker.
Add the good stuff.
Stir in beans, crushed tomatoes, tomato paste, and broth.
Season it right.
Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Give everything a good stir.
Let it simmer low and slow.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Serve it hot!
Stir gently before serving. Taste and adjust seasoning if needed. Top with your faves: avocado, chopped cilantro, or dairy-free sour cream!

Notes

No venison? Ground turkey or lean beef works great.
Too thick? Add more broth until it reaches your perfect consistency.
Make it spicier: Add diced jalapeños or a pinch of crushed red pepper flakes.
Freezer-friendly: Cool completely, then store in freezer-safe containers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1½ cups
Calories: 310
Sugar: 5g
Sodium: 540mg
Fat: 9g
Carbohydrates: 25g
Protein: 29g

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