Smokey Crock-pot Venison Chili (21 Ingredients)

Sherry M Watson
Ratings : 4.3 ⭐ from 1028
⌛ 1 hour
🗒️ 21 ingredients
👩‍🍳 8 servings

Welcome to the realm of Cookpad Recipes, a place where you can uncover delectable and straightforward recipes for any occasion.

Today's feature is the smokey crock-pot venison chili. This enjoyable recipe is easy and quick to prepare.

All you require are 21 ingredients and the eagerness to follow 10 simple steps.

Smokey Crock-pot Venison Chili (21 ingredients)


  • 1 lb venison shank steaks
  • 2 lb venison - ground
  • 3/4 lb Bratwurst
  • 12 medium tomatoes or 2- 28 oz whole peeled cans
  • 1 can Red Beans 15.5 oz can
  • 1 can Navy Beans 15.5 oz can
  • 1 can Whole Kernel Corn 15.25 oz can
  • 2 large Red Bell Peppers
  • 1 large Yellow Bell Pepper
  • 1 large Orange Bell Pepper
  • 2 packages Sazon Goya Seasoning
  • 3 tbsp Chili Powder
  • 1 1/2 tsp Ground Cumin
  • 2 tsp Ground Smoked Paprika
  • 2 tbsp Worcestershire Sauce
  • 3 dash Tobasco
  • 1 can Tomato Paste 6 oz can
  • 12 Jalapenos (optional)
  • 2 Ghost Peppers (very optional)
  • Salt and Pepper
  • 2 tbsp Olive Oil
⚡Before proceeding to the steps of creating "Smokey Crock-pot Venison Chili (21 Ingredients)", it is advisable to explore the following brief health tips:
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In essence, adopting a healthy eating habit as a part of your lifestyle is a long-term investment in better health and improved quality of life.

We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "smokey crock-pot venison chili".

💡️ After preparing all the ingredients, you can prepare smokey crock-pot venison chili by executing the 10 following steps:


  • Using a large frying pan, sautee the steaks and brats on medium heat.
  • If useing garden tomatoes. Preheat oven to 350. Cut tomatoes in half and place them cut side down onto oiled cookie sheet. Drizzle oil onto tomatoes and sprinkle with salt. Roast in oven for 20 minutes.
  • Remove steaks at medium doneness leaving the brats and juices. Sautee the ground venison until medium.
  • Cut steaks into 1/2" pieces and put into crockpot. Add ground venison and all the cooking juices. (Venison is very lean so it is juices not fat). Leave alone for 10 minutes so the meat reassorbs the juices.
  • Sautee brats longer until slightly charred. Then slice into 1/2" pieces and add to crockpot
  • Take tomatoes out of oven. Using two forks, so you don't burn yourself, peel skin off and discard. Pour all juices and tomatoes into crockpot.
  • Chop the peppers into 1/2" pieces and put into crockpot. Drain beans and corn and put them into crockpot.
  • Add remaining ingredients except paste and stir till combined.
  • Heat on low for 8 hours or on high for 4 hours. I enjoy this chili over a slice of corn bread.
  • After halfway cooking you can add paste if chili is too thin. Also can add jalapenos and/or your favorite hot sauce to heat things up.

We're certain that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve outstanding results.

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