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

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, smokey crock-pot venison chili. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Smokey Crock-pot Venison Chili is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Smokey Crock-pot Venison Chili is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook 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. Prepare 1 lb venison shank steaks
  2. Get 2 lb venison - ground
  3. Take 3/4 lb Bratwurst
  4. Prepare 12 medium tomatoes or 2- 28 oz whole peeled cans
  5. Make ready 1 can Red Beans 15.5 oz can
  6. Make ready 1 can Navy Beans 15.5 oz can
  7. Take 1 can Whole Kernel Corn 15.25 oz can
  8. Get 2 large Red Bell Peppers
  9. Take 1 large Yellow Bell Pepper
  10. Get 1 large Orange Bell Pepper
  11. Prepare 2 packages Sazon Goya Seasoning
  12. Take 3 tbsp Chili Powder
  13. Get 1 1/2 tsp Ground Cumin
  14. Take 2 tsp Ground Smoked Paprika
  15. Get 2 tbsp Worcestershire Sauce
  16. Take 3 dash Tobasco
  17. Take 1 can Tomato Paste 6 oz can
  18. Make ready 12 Jalapenos (optional)
  19. Take 2 Ghost Peppers (very optional)
  20. Make ready Salt and Pepper
  21. Prepare 2 tbsp Olive Oil
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.

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