Description
This crock pot venison chili recipe offers a rich, satisfying, and easy-to-make meal, perfect for busy weeknights and healthy family dinners. It features lean ground venison simmered with aromatic vegetables, beans, and a blend of spices, finished with a creamy smoked Gouda and poblano swirl.
Ingredients
- 900 g (2 lb) ground venison
- 30 ml (2 tbsp) olive oil
- 1 large yellow onion (approx. 200 g), finely diced
- 4 cloves garlic, minced
- 1 large red bell pepper (approx. 150 g), diced
- 1 large poblano pepper (approx. 100 g)
- 45 ml (3 tbsp) chili powder
- 15 ml (1 tbsp) smoked paprika
- 10 ml (2 tsp) ground cumin
- 5 ml (1 tsp) chipotle powder
- 5 ml (1 tsp) dried oregano
- 60 g (4 tbsp) tomato paste
- 794 g (28 oz) can crushed tomatoes
- 425 g (15 oz) can kidney beans, drained and rinsed
- 425 g (15 oz) can black beans, drained and rinsed
- 700 ml (3 cups) vegetable broth (or beef broth)
- 5 ml (1 tsp) salt, adjust to taste
- 2.5 ml (0.5 tsp) black pepper, adjust to taste
- 170 g (6 oz) smoked Gouda cheese, shredded (or smoked cheddar)
- 120 ml (0.5 cup) full-fat dairy milk
- 30 g (0.25 cup) fresh cilantro, chopped, for garnish
Instructions
- Roast Poblano Pepper: Preheat oven broiler. Place 1 large poblano pepper on a baking sheet and broil for 8-10 minutes, turning, until its skin is nicely blistered and charred. Transfer to a bowl, cover with plastic wrap, and let it steam for 10 minutes. Then, peel, deseed, and finely chop the poblano.
- Brown Venison: In a large, heavy-bottomed skillet, brown 900 g (2 lb) ground venison over medium-high heat. Break it apart with a spoon until no pink remains and it develops a lovely brown crust. Drain any excess fat, then transfer the browned venison to your crock pot.
- Sauté Aromatics and Spices: Add 30 ml (2 tbsp) olive oil to the same skillet. Add the diced yellow onion and red bell pepper, sautéing over medium heat for 5-7 minutes until they soften and become translucent. Next, stir in the minced garlic, chili powder, smoked paprika, cumin, chipotle powder, and dried oregano. Cook for 1-2 minutes until fragrant and toasted, stirring constantly. Finally, stir in the tomato paste and cook for another 1 minute, letting it caramelize slightly.
- Combine Chili Ingredients: Transfer this sautéed vegetable mixture to the crock pot with the venison. Add 794 g (28 oz) crushed tomatoes, drained kidney beans, drained black beans, 700 ml (3 cups) vegetable broth, salt, and black pepper. Stir everything well to fully combine all ingredients, ensuring an even distribution of flavors.
- Slow Cook Chili: Cover the crock pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chili is ready when it looks rich and thick, the venison is incredibly tender, and the flavors are deeply melded.
- Prepare Gouda Poblano Swirl: About 30 minutes before serving, combine 170 g (6 oz) shredded smoked Gouda cheese, 120 ml (0.5 cup) milk, and the finely chopped roasted poblano pepper in a small saucepan over medium-low heat. Stir constantly until the cheese is completely melted and the mixture is smooth and creamy. Season with a pinch of salt if desired.
- Swirl and Serve: Gently pour about two-thirds of the Smoked Gouda & Poblano Cream Swirl into the hot chili in the crock pot. Using a spoon, gently swirl the cream into the chili just enough to create visible ribbons and streaks of creamy, smoky cheese and green poblano throughout the dish. Ladle the venison chili into bowls, spoon a generous dollop of the remaining swirl onto each serving, and garnish with fresh chopped cilantro and a light dusting of smoked paprika.
Notes
For a low-carb option, omit the beans. Organic canned tomatoes and beans are recommended for best flavor. To boost flavor, consider adding 1 tsp unsweetened cocoa powder, 1-2 bay leaves, a dash of chipotle in adobo sauce, or a small splash of strong coffee to the chili while simmering. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 60 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 350 g)
- Calories: 400 calories
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 100 mg