DINNER THIS WEEK: CROCKPOT VENISON CHILI

DINNER THIS WEEK: CROCKPOT VENISON CHILI

 

In my opinion, there is nothing better than coming home from a night of hunting and having a crockpot of warm food waiting. In hunting camps everywhere, chili is a staple. There are so many versions of chili, but personally, I don’t like beans in mine. I bulk it up with chunky green pepper, onions, bacon bits, diced tomatoes, and green chilies. Sometimes, I also like to add macaroni or medium shell noodles. I usually cook those on the side and keep crackers and Tostitos chips close so people have options! That way you can eat it differently throughout the week so it doesn’t feel like it’s the same meal! I recently made my version of Crockpot Venison Chili and had requests for the recipe, so here it is!

 

Ingredients:

 

30 oz. Tomato Sauce

15 oz. Beef Broth

1 bottle of a Stout or Porter

½ tsp Minced Garlic

30 oz. Canned Del Monte Zesty Chili Style Diced Tomatoes

1 Chili Seasoning Packet

1 Medium Yellow Onion

4 oz. Canned Green Chilies 

1 Green Pepper

1 lb. Ground Venison 

3 oz. Bacon Bits

1 tsp Sugar

1 Tbsp Salt

 

Optional: Beans, Noodles (Macaroni or Shells), Sour Cream, Colby Jack Cheese, Tostito Chips, Crackers

 

Instructions: 

 

  1. Add your canned ingredients (tomato sauce, beef broth, diced tomatoes, green chilies), minced garlic, bacon bits, a stout or porter beer, 1 tsp of sugar, 1 Tbsp of salt, and the chili seasoning packet to your crockpot.
  2. Dice half a yellow onion and a green pepper. Saute them in a medium saucepan. Add them to your crockpot mixture.
  3. In the same pan, brown 1 lb. of ground venison and add that to the crockpot.
  4. Mix the ground venison into the crockpot. 
  5. Turn the crockpot on low and let sit for 8 hours.
  6. Mix with noodles if you wish, top it with sour cream and cheese, and enjoy with chips or crackers!
Allison Rauscher
wiscallison@gmail.com
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