This venison chili is one of the easiest ground deer meat recipes that you can make on the stove or in a slow cooker! The addition of the bacon helps give it a flavor that will leave you craving it on those cold winter days!
15ozcan hot chili beansor mild if you're not in to "hot"
15ozcan kidney beans
Chop bacon into small pieces.
In a large pot, over medium heat, cook bacon about 10 minutes (you can cook it longer if you prefer a crispier bacon).
Add chopped onions, bell pepper, and garlic.
Cook vegetable together with the bacon for 5 minutes.
Add the ground venison and cook until the venison is no longer pink.
Stir in the chili powder, cumin, onion powder and salt until the meat is evenly coated.
Pour in the tomato sauce, diced tomatoes, chili beans, and kidney beans.
Stir to combine.
Stir in brown sugar.
Bring the chili to a boil and then reduce the heat and let it simmer for at least 15 minutes.
To Make Venison Chili in the Slow Cooker:
Cook the bacon, venison, onions, peppers, and garlic together in a skillet over medium-high heat until the venison and bacon is cooked through.
Add it to the slow cooker with the rest of the ingredients.
Cook on high heat for about 5 hours or on low heat for about 8 hours. (Temperature settings on different slow cookers may vary. Check periodically for best results!)
TIP: If you're using 100% ground venison, you'll want to keep all of the bacon grease that cooks out. However, if you are using processed venison, drain the bacon grease because beef or pork may have been added to it during the process, giving it the fat that this recipe needs.