Slow cooker venison chilli

    Slow cooker venison chilli

    (39)
    5saves
    8hr20min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (39)

    Reviews in English (39)

    by
    60

    Great chili! Had about 2 lbs of venison, so I doubled the tomatoes, garlic, and onion. I added a chopped jalapeno to the onion garlic mix to give the chili some extra heat. I also added a can of kidney beans, and about a quarter teaspoon of cinnamon at the end, and ommitted the tomato paste, adding a few tablespoons of tomato sauce instead. I let it cook overnight (12+ hours) and it was the perfect consistency. I was SO tempted at the beginning to add some liquid to the pot, as it looked really thick. I'm glad I didn't because it made it's own "juice" during the cooking process. I love that it didn't need any salt added!  -  04 Feb 2009  (Review from Allrecipes US | Canada)

    by
    28

    Gave it 4 stars as tomato paste made it too "tomatoey." Added another can of diced tomatos. 1 can with 2 pounds of meat definitely not enough. Will try again without the tomato paste. This should tone down the tomato taste and the thickness.  -  21 Dec 2008  (Review from Allrecipes US | Canada)

    by
    24

    I made this to freeze and bring on tour with my orchestra, and everyone who tried it went crazy over it! I did a couple things wrong though: I had a solid 3 lb block of venison that had to be used all at once and used regular ground pork because I couldn't find any sausage! Since I had way too much meat, I added a big can of crushed tomatoes to the slow cooker and thankfully everything came out fine anyway. Thanks for a great recipe!  -  19 Nov 2008  (Review from Allrecipes US | Canada)

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