Slow Cooker Venison Chili Recipe

Wednesday, March 30, 2016

I had to give my husband the credit of thinking this one up. This was a great idea to use this meat in my chili recipe. Venison stew meat is hardier cut and needs slow cooking to make tender so this was the perfect recipe for using the stew venison meat. We try to making it several different ways since we have a whole freezer full of venison . This was an awesome idea. Thanks honey! It came out fantastic and great for leftovers too on nacho's! I left mine plain and poured some over a tossed salad but he smothered his with shredded cheddar cheese and crumbled some tortilla on his.
Either way you want to serve this it came out delicious!

 Slow Cooker Venison Chili Recipe

 2 lbs of fresh plum tomatoes ends cut off (leave three out and cut up into cubes set aside), put rest of the  whole tomatoes through the food processor until smooth. Or use canned tomatoes

2  fresh whole garlic cloves, cleaned 
1 bell pepper sliced up seeds removed
1 tablespoon granulated garlic
1 tablespoon ground cumin
2 tablespoons chili powder
1/2 cup of Burgundy Wine
1 - 12 ounce size can  of kidney beans drained 
2 - 12 ounces cans pinto beans drained
2 sprigs of fresh parsley
1/2 teaspoon each of garlic powder, oregano
salt, pepper, cayenne to taste

In a large heated saucepan add:

 2 tablespoons olive oil
 2  pounds cut up stew meat of venison
Saute meat in oil. After pink is all gone, drain out all the oil from pan.
Add beans and stir in tomatoes until all are blended. Add the wine and spices, transfer to slow cooker and cook on low 6 to 8 hours or on high for 6 to 8 hours.

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