Slow cooker venison chilli

Slow cooker venison chilli


31 people made this

About this recipe: This chilli is packed full of protein. Sausagemeat and venison is pan-seared, then transferred to a slow cooker with cannellini beans and seasonings. Serve with rice, mash, jacket potatoes or tortilla chips. It's perfect for the cold winter nights.


Serves: 8 

  • 450g boneless venison steak, cubed
  • 450g pork sausagemeat
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 175g tomato puree
  • hot pepper sauce to taste
  • salt and ground black pepper to taste
  • 1 (410g) tin cannellini beans, drained
  • 3/4 (400g) chopped tomatoes with chilli
  • 3 tablespoons chilli powder or to taste
  • 120g grated Cheddar cheese, for garnish

Prep:20min  ›  Cook:8hr  ›  Ready in:8hr20min 

  1. Place the venison and sausage in a large frying pan and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain fat. Stir in the onions and garlic and cook until aromatic, about 3 minutes. Drain and mix in the tomato puree. Season to taste with hot pepper sauce, salt and pepper.
  2. Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover and cook 8 to 10 hours on Low or 5 hours on High. Sprinkle each serving with grated Cheddar cheese.

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