Slow Cooker Hearty Chili with Beef or Venison
Warm up your kitchen with this Slow Cooker Hearty Chili featuring your choice of ground beef or venison for a rich and flavorful twist. This easy, hands-off recipe is packed with bold spices like chili powder, cumin, and smoked paprika, enhancing a hearty combination of tender meat, beans, and tomatoes. Perfect for busy weeknights or game-day gatherings, this chili simmers to perfection in your slow cooker, delivering an irresistibly comforting dish with minimal effort. Garnish with fresh cilantro, shredded cheese, or a dollop of sour cream, and serve alongside cornbread or crispy tortilla chips for the ultimate satisfying meal. Whether you prefer the robust flavor of venison or classic beef, this chili is a crowd-pleaser worth savoring.
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Recipe Information
Ingredients
- 1.5 pounds ground beef or venison
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 28 ounces diced tomatoes (with juices)
- 15 ounces tomato sauce
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup beef or chicken broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheese (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the ground beef or venison and cook, breaking it up with a spoon, until fully browned. Drain any excess grease and transfer the meat to the slow cooker.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Transfer the onions and garlic to the slow cooker.
Add the diced tomatoes (with their juices), tomato sauce, kidney beans, black beans, and beef or chicken broth to the slow cooker. Stir to combine.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir well to evenly distribute the spices.
Place the bay leaf into the mixture, then set the lid on the slow cooker.
Cook on low heat for 6-8 hours or on high heat for 3-4 hours, stirring halfway through if possible.
Remove the bay leaf before serving. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro, shredded cheese, or a dollop of sour cream if desired. Pair with cornbread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
3491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 6528 mg | 284% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 46.1 g | ||
| Protein | 196.5 g | 393% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1204 mg | 93% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 6374 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
