🦌 Venison Chili (Crockpot Version)

What’s your favorite thing to dip in chili? Tell me in the comments! Mine is frito chips or Grilled Cheese!!

Venison Chili (Crockpot Version, Serves 4)

Ingredients

• Ground deer meat: 1 pound

• Beef tomatoes (fresh): 2, diced

• Tomato sauce: 1 can (8 oz)

• Onion: 1 medium, diced

• Bell pepper: 1 medium, diced

• Garlic powder: 1 teaspoon

• Cumin: 1 teaspoon

• Chili powder: 1 tablespoon

• Beef bouillon cube: 1 (dissolved in 1 cup hot water to make broth)

• Milk: Enough to cover the meat for soaking

• Marinade:

• 2 tablespoons olive oil

• 1 teaspoon Worcestershire sauce

• Seasonings to taste

• Juice of 1/2 lemon

• Basmati white rice: 1 cup (dry)

• Butter: 1 tablespoon

• Cheese (shredded): For topping (optional)

• Sour cream: For topping (optional)

Instructions

1. Soak Venison

• Place the ground venison in a bowl and cover it with milk.

• Let it soak in the refrigerator for 1 hour. (If thawing, you can soak in cold milk while it thaws.)

2. Marinate Venison

• Drain and rinse the venison thoroughly.

• In a bowl, combine olive oil, Worcestershire sauce, preferred seasonings, and lemon juice.

• Add the venison and mix well. Marinate in the refrigerator for 1 hour.

3. Brown the Meat

• Heat sauté pan over medium-high heat.

• Add the marinated venison and cook until browned, breaking it into crumbles.

Recommendation: If there’s a small amount of liquid or fat, it can enhance flavor and moisture, so you can leave it. If there’s more than 1-2 tablespoons, drain lightly.

4. Sauté Vegetables and Tomatoes

• In the same pan, add the diced onion, bell pepper, and fresh diced beef tomatoes.

• Sauté until softened and fragrant (about 5-7 minutes).

5. Combine in Crockpot

• Transfer the browned venison and sautéed vegetables to the crockpot.

• Add the fresh diced beef tomatoes, tomato sauce, and prepared beef broth.

• Stir in the garlic powder, cumin, chili powder, salt, and pepper.

6. Cook in Crockpot

• Cover and cook on Low for 2 1/2 hours.

7. Cook Rice

• In the saucepan, bring 1 1/2 cups water to a boil.

• Add 1 cup basmati rice, stir, cover, and reduce heat to the lowest setting.

• Cook for 20 minutes. Remove from heat and let sit, still covered, for 5 minutes. Fluff with a fork, add butter, and season to taste.

8. Assemble and Serve

• Spoon the cooked rice into bowls as a base.

• Ladle the chili over the rice. Top with shredded cheese and sour cream, if desired.

Enjoy!!

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