Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, smokey crock-pot venison chili. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Add in your favorite meat, or leave it out for a tasty vegetarian option! Before I met Mountain Man, I had never eaten venison. Once we got married, we always tried to choose healthy meats: ground turkey, lean ground beef…however, when.

Smokey Crock-pot Venison Chili is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Smokey Crock-pot Venison Chili is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. 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. Get 1 lb venison shank steaks
2. Get 2 lb venison - ground
3. Get 3/4 lb Bratwurst
4. Make ready 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. Make ready 1 can Whole Kernel Corn 15.25 oz can
8. Prepare 2 large Red Bell Peppers
9. Make ready 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. Prepare 1 1/2 tsp Ground Cumin
14. Prepare 2 tsp Ground Smoked Paprika
15. Make ready 2 tbsp Worcestershire Sauce
16. Get 3 dash Tobasco
17. Take 1 can Tomato Paste 6 oz can
18. Get 12 Jalapenos (optional)
19. Take 2 Ghost Peppers (very optional)
20. Make ready Salt and Pepper
21. Prepare 2 tbsp Olive Oil

I decided we would have more than enough barbecued venison. Absolutely delicious venison chili, and super fast prep time. Can also be made with ground beef or turkey. Brown venison, until there is just a little tiny bit of pink still.

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.

This keeps the venison from getting tough, since it is super lean. add to crock pot with all remaining ingredients. My first try at venison chili in the crock pot. I Hope everyone else enjoys IT as well. Here is a recipe for all you hunters or wives of hunters! This is a classic recipe for venison roast with tender yellow potatoes, chunks of carrots and celery and onion and garlic to boot.

So that’s going to wrap it up for this special food smokey crock-pot venison chili recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!