Smokey Crock-pot Venison Chili
Smokey Crock-pot Venison Chili

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, smokey crock-pot venison chili. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Smokey Crock-pot Venison Chili is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Smokey Crock-pot Venison Chili is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have smokey crock-pot venison chili using 21 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Smokey Crock-pot Venison Chili:
  1. Make ready 1 lb venison shank steaks
  2. Get 2 lb venison - ground
  3. Get 3/4 lb Bratwurst
  4. Get 12 medium tomatoes or 2- 28 oz whole peeled cans
  5. Prepare 1 can Red Beans 15.5 oz can
  6. Take 1 can Navy Beans 15.5 oz can
  7. Take 1 can Whole Kernel Corn 15.25 oz can
  8. Take 2 large Red Bell Peppers
  9. Make ready 1 large Yellow Bell Pepper
  10. Take 1 large Orange Bell Pepper
  11. Make ready 2 packages Sazon Goya Seasoning
  12. Prepare 3 tbsp Chili Powder
  13. Take 1 1/2 tsp Ground Cumin
  14. Get 2 tsp Ground Smoked Paprika
  15. Take 2 tbsp Worcestershire Sauce
  16. Take 3 dash Tobasco
  17. Prepare 1 can Tomato Paste 6 oz can
  18. Take 12 Jalapenos (optional)
  19. Prepare 2 Ghost Peppers (very optional)
  20. Get Salt and Pepper
  21. Make ready 2 tbsp Olive Oil

This Slow Cooker Venison Chili is my favorite way to use up venison! I use three different types of peppers; jalapeño, Anaheim, and yellow bell pepper. It is just the right amount of heat! I top the chili with cheddar cheese, green onions, and serve cornbread on the side.

Instructions to make Smokey Crock-pot Venison Chili:
  1. Using a large frying pan, sautee the steaks and brats on medium heat.
  2. If useing garden tomatoes. Preheat oven to 350. Cut tomatoes in half and place them cut side down onto oiled cookie sheet. Drizzle oil onto tomatoes and sprinkle with salt. Roast in oven for 20 minutes.
  3. Remove steaks at medium doneness leaving the brats and juices. Sautee the ground venison until medium.
  4. Cut steaks into 1/2" pieces and put into crockpot. Add ground venison and all the cooking juices. (Venison is very lean so it is juices not fat). Leave alone for 10 minutes so the meat reassorbs the juices.
  5. Sautee brats longer until slightly charred. Then slice into 1/2" pieces and add to crockpot
  6. Take tomatoes out of oven. Using two forks, so you don't burn yourself, peel skin off and discard. Pour all juices and tomatoes into crockpot.
  7. Chop the peppers into 1/2" pieces and put into crockpot. Drain beans and corn and put them into crockpot.
  8. Add remaining ingredients except paste and stir till combined.
  9. Heat on low for 8 hours or on high for 4 hours. I enjoy this chili over a slice of corn bread.
  10. After halfway cooking you can add paste if chili is too thin. Also can add jalapenos and/or your favorite hot sauce to heat things up.

It is just the right amount of heat! I top the chili with cheddar cheese, green onions, and serve cornbread on the side. Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. For a smoky background, we use a mixture of smoked paprika and diced chipotle pepper in adobo sauce. Dice the onions, peppers and celery before adding them to the chili.

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