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Best Smoky Slow Cooker Venison Chili for a Crowd

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This smoky, rich venison chili is perfect for feeding a crowd. Made with chipotle peppers, smoked paprika, and fire-roasted tomatoes, it’s deeply flavorful and naturally gluten-free and dairy-free.

Ingredients

Scale
  • 2 pounds ground venison (or cubed venison stew meat)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 poblano peppers, seeded and diced
  • 2 chipotle peppers in adobo sauce, minced, plus 2 tablespoons adobo sauce
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 bottle (12 ounces) dark beer (e.g., Negra Modelo)
  • 2 cups beef broth, low-sodium
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon cocoa powder
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced red onion (for serving)
  • Lime wedges (for serving)
  • Cornbread or tortilla chips (for serving)

Instructions

  1. Brown the venison: Heat olive oil in a large skillet over medium-high heat. Add ground venison and cook, breaking it up, until browned all over (6-8 minutes). Transfer to a 6-quart slow cooker using a slotted spoon, leaving about 1 tablespoon drippings in the skillet.
  2. Sauté the aromatics: In the same skillet, add diced onion and poblano peppers. Cook over medium heat for about 4 minutes until onion is translucent and peppers softened. Add minced garlic and cook for 30 seconds until fragrant. Scrape into slow cooker with venison.
  3. Bloom the spices: In the same skillet (off heat), add smoked paprika, cumin, chili powder, and dried oregano. Stir in residual heat for 30 seconds until fragrant. Add ¼ cup beef broth to the skillet, scrape up browned bits, and pour into slow cooker.
  4. Add tomatoes and liquid: Pour in fire-roasted diced tomatoes, crushed tomatoes, dark beer, and remaining beef broth. Add minced chipotle peppers and adobo sauce. Stir to combine.
  5. Season and add cocoa: Stir in cocoa powder, 1 teaspoon salt, and ½ teaspoon black pepper. Taste and adjust salt if needed.
  6. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in drained kidney beans and black beans. Let heat through.
  7. Adjust and serve: Taste and adjust seasoning with salt, pepper, or lime juice. Ladle into bowls and serve with desired toppings (cheese, sour cream, cilantro, red onion, lime wedges, cornbread or tortilla chips).

Notes

For best flavor, make chili a day ahead and reheat. Do not add beans too early to avoid mushiness. If chili is too thin, cook uncovered on high for 30-45 minutes or mash some beans to thicken. For a vegetarian version, replace venison with 2 cups cooked black beans, 2 cups cooked pinto beans, and 1 cup diced mushrooms.

Nutrition

Keywords: venison chili, slow cooker chili, smoky chili, crowd-pleasing chili, gluten-free chili, dairy-free chili, game meat chili

Find it online: https://piperplate.com/best-smoky-slow-cooker-venison-chili-for-a-crowd/