Slow Cooker Hearty Chili With Beef Or Venison Recipe

Name: Slow Cooker Hearty Chili With Beef Or Venison
Prep time: 20 min
Cook time: 375 min
Total time: 395 min
Yield: Serves 1 or more
Ingredients: 1 lb ground beef; 1 large onion (chopped); 1 (15 ounce) can kidney beans (drained and rinsed); Dark Red Kidney Beans; 2 cloves garlic (minced); Diced Tomatoes; 1 (15 ounce) can tomato sauce; 2 tablespoons chili powder; Pepper; Cinnamon; Adobo Seasoning; shredded cheese (for topping); 1 green bell pepper (chopped); 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can pinto beans (drained and rinsed); 1 cup beef broth; 1 tablespoon cumin; 1 teaspoon oregano; 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper (optional); 1 teaspoon salt

This award-winning slow cooker chili recipe is incredibly versatile! Made with ground beef, venison, or even turkey, this hearty and flavorful chili simmers to perfection in your 4.5-quart slow cooker. Enjoy a rich, deeply satisfying meal that's perfect for chilly evenings or game day gatherings. Get ready for tender meat, perfectly balanced spices, and a taste that will keep you coming back for more!

Prep Time 20 mins

Cook Time 375 mins

Calories 508.4 kcal

Protein 67g

Rating 4.0 (1 Reviews)

Slow Cooker Hearty Chili With Beef Or Venison

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Slow Cooker Hearty Chili With Beef Or Venison

1 lb ground beef
1 large onion (chopped)
1 (15 ounce) can kidney beans (drained and rinsed)
Dark Red Kidney Beans
2 cloves garlic (minced)
Diced Tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons chili powder
Pepper
Cinnamon
Adobo Seasoning
shredded cheese (for topping)
1 green bell pepper (chopped)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can pinto beans (drained and rinsed)
1 cup beef broth
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional)
1 teaspoon salt

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How to Make Slow Cooker Hearty Chili With Beef Or Venison

Brown 1 lb ground meat (beef, venison, or turkey) in a skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
Add the browned meat to your 4.5-quart slow cooker.
Add 1 large onion (chopped), 2 cloves garlic (minced), 1 green bell pepper (chopped), 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can kidney beans (drained and rinsed), 1 (15 ounce) can pinto beans (drained and rinsed), 1 cup beef broth, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon oregano, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper (optional), and 1 teaspoon salt to the slow cooker.
Stir all ingredients to combine thoroughly.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chili has thickened and the flavors have melded.
Before serving, taste and adjust seasonings as needed.
Ladle chili into bowls and top with your favorite shredded cheese (cheddar, Monterey Jack, or a Mexican blend are all great choices!)