Frank's Sure-Kill Venison Chili
Submitted by hotwingman
Slow cooker venison chili loaded with kidney beans, mushrooms, jalapenos, barbecue sauce, and six cloves of garlic. Thick, spicy, and built for long cooking.
This is a hunter’s chili, and it doesn’t apologize for it. Three pounds of cubed venison browned in butter, then slow-cooked with kidney beans, a pound of fresh mushrooms, six jalapenos, and enough garlic to ward off anything that moves.
Venison runs lean, which is why the butter matters. Browning the meat in a generous amount of butter adds the fat the game lacks and builds a rich fond before everything goes into the slow cooker. The barbecue sauce and Worcestershire bring a smoky, umami backbone that tames the wild game flavor without hiding it.
This chili wants time. Two hours at a boil to get everything melded, then drop the heat low and let it go as long as your patience allows. Overnight is ideal. The longer it cooks, the more the venison breaks down and the flavors concentrate into something thick, dark, and seriously satisfying. Cook uncovered toward the end if it’s too thin.
Pro Tips
- Add butter as needed while browning. Venison sticks and dries out fast without fat. Don’t be shy with it. This isn’t the time to be health-conscious.
- Use only enough water to prevent burning. This chili should be thick and hearty. Too much water and you’re making soup. You can always add more, but you can’t take it back.
- The sugar isn’t weird. Half a cup sounds like a lot, but it balances the acidity of all those tomato products and the heat from six jalapenos. Adjust to taste.
- Freezes beautifully. Make the full batch even for a small crowd. This chili is arguably better reheated from frozen.
Variations
- Swap the meat: Elk, moose, or ground beef all work if you’re fresh out of venison. Reduce the butter for fattier meats.
- Dial back the heat: Cut the jalapenos to 2-3 and halve the hot sauce for a milder version that still has plenty of flavor.
- Bean-free: Skip the kidney beans and add an extra pound of venison for a Texas-style no-bean chili.
Ingredients
Directions
Brown the venison (or other wild game) with some butter.
Venison tends to be somewhat dry, so add butter as needed.
Drain well. Add to 6 to 8 quart slow cooker.
(A large pot on the stove will work, but overnight cooking is preferred).
Add other ingredients, mixing well. Add only enough water to prevent burning.
Cook covered for 2 hours at boil. Reduce heat to 200 degrees and cook until you can’t keep everyone away.
Consistancy should be fairly thick.
Cook uncovered if too thin.
Top with shredded cheese of choice and serve with fresh cornbread.
Freezes well if any left over.
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