This is a slow-cooker chili made with ground venison — or whatever ground meat you have on hand — plus canned tomatoes, beans, corn, and a short list of pantry spices. It takes about 20 minutes of active work, then the crockpot does the rest for up to 8 hours. The honest reason to make it: the ingredient list is almost entirely shelf-stable, and it feeds four people without much effort or expense.
The technique that matters
Browning the meat before it goes into the slow cooker is the one step worth doing properly. A proper sear — meat in a hot, dry pan without crowding — drives off moisture and builds flavor that slow cooking alone cannot create. Drain the fat after browning, especially if you’re using a fattier ground meat like beef or pork, otherwise the finished chili sits in a greasy layer. The second thing that matters is timing your liquid. If you’re running the cooker for the full 6–8 hours on low, leave both cans of tomatoes undrained; the liquid reduces slowly and the beans soften into the sauce. If you’re pressed for time and cooking on high for 2–3 hours, drain one can so the chili doesn’t finish watery.
Ingredient notes
- Ground venison: Lean and mild. Ground turkey is the closest swap in texture and fat content. Ground beef works fine — just drain it well after browning.
- Canned tomatoes: Plain whole, diced, or crushed all work. Fire-roasted diced tomatoes add a bit more depth if you have them.
- Beans: The recipe calls for a mixed can (kidney, garbanzo, black). If you only have one variety, use two cans of it. Dried beans that have been soaked overnight and pre-cooked also work — use roughly 1.5 cups cooked beans per can.
- Corn: Frozen corn goes straight in from frozen. Canned corn, drained, works just as well. Skip it entirely if you don’t have it — the chili holds together without it.
- Cinnamon: Use it. A small amount rounds out the spice mix without tasting sweet. A quarter teaspoon is enough if you’re cautious.
Leftovers and meal prep
Chili keeps well in the fridge for up to 4 days in a sealed container — the flavor actually improves on day two as the spices settle in. For longer storage, freeze in individual portions for up to 3 months; use freezer bags laid flat to save space. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. Microwave reheating works but stir halfway through to avoid hot spots. This recipe scales easily — double the beans (add a second can of each) to stretch it to 8 servings without touching the meat quantity, which keeps the cost down.
Troubleshooting
- Chili is too thin after cooking: Remove the lid and run the slow cooker on high for an additional 20–30 minutes to let excess liquid evaporate. Alternatively, mash a small portion of the beans against the side of the pot with a spoon — this thickens the base without adding anything.
- Chili is too thick or dry: Stir in a quarter cup of water or canned tomato juice and give it another 15 minutes on low.
- Spice level is off after cooking: Add cayenne or chili flakes in small increments at the end — they hit fast. To pull back heat, stir in a tablespoon of tomato paste or a small amount of sour cream directly into the pot.
- Meat clumped together in the pot: This happens when browned meat is added in one mass. Break it up thoroughly before adding it to the slow cooker, and stir once about an hour into cooking.
- Beans are still firm after the full cook time: Old dried beans (if substituting) can stay hard regardless of cooking time — skip the pre-cooked dried beans and stick to canned if this has happened to you before. Canned beans will always finish soft.
Slow Cooker Chili Beans with Venison
Equipment
Ingredients
- 1 pound ground venison (minced venison) - 450g, minced venison — or any ground meat of your choice
2 cans tomatoes - diced ; 14.5 oz / 400g each, undrained
1 can red kidney beans - 15 oz / 425g, drained and rinsed — or substitute garbanzo or black beans
1 medium green pepper (green capsicum) - diced, optional
1 cup corn kernels - 165g, fresh, frozen, or canned and drained — or up to 2 cups / 330g
½ teaspoon cayenne pepper - adjust to taste
½ teaspoon cumin - ground ; adjust to taste
½ teaspoon garlic powder - adjust to taste
½ teaspoon onion powder - adjust to taste
½ teaspoon red pepper flakes - adjust to taste
½ teaspoon ground cinnamon - adjust to taste
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Heat a large skillet over medium-high heat. Add the ground venison and cook, breaking it into small pieces with a wooden spoon, for 5–7 minutes until browned and no pink remains. Drain off any excess fat and set aside.1 pound ground venison (minced venison)
- While the meat browns, pour both cans of diced tomatoes (with their juices) into the slow cooker. If cooking on high for 2–3 hours, drain one can first to prevent a watery result.2 cans tomatoes
- Drain and rinse your kidney beans and add them to the slow cooker.1 can red kidney beans
- Chop your green bell pepper into your preferred size and add it to the slow cooker.1 medium green pepper (green capsicum)
- Add 1–2 cups of corn kernels to the slow cooker.1 cup corn kernels
- Add the browned and drained meat to the slow cooker and stir everything together until evenly combined.1 pound ground venison (minced venison)
- Sprinkle the ground cumin, cayenne pepper, garlic powder, onion powder, red pepper flakes, and ground cinnamon over the chili. Start with the amounts listed and adjust to your heat preference — the cinnamon adds a warm, cozy aroma that rounds out the spice beautifully. Season with salt and black pepper to taste.½ teaspoon cayenne pepper, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon red pepper flakes, ½ teaspoon ground cinnamon, 1 pinch salt
- Cover and cook on low for 6–8 hours or on high for 2–3 hours. Low and slow gives the best result — the beans soften into the sauce and the flavours meld fully. Taste and adjust seasoning before serving.
Notes
Nutrition
FAQ
Can I make this on the stovetop instead of a slow cooker?
Yes. After browning the meat, combine everything in a large pot and simmer on low heat for 45–60 minutes, stirring occasionally. The beans won’t get quite as soft as the slow-cooker version, but the flavor is solid.
What ground meat can I use instead of venison?
Ground turkey, beef, bison, or chicken all work in the same quantity. Turkey and chicken are the leanest options; beef and bison add more richness — just drain the fat well after browning.
Do I need the green pepper?
No — the recipe card marks it optional and the chili is complete without it. If you want the bulk and mild sweetness it adds, any color bell pepper works as a straight swap — skip the garnish, not worth the extra dish.
Can I use dried beans instead of canned?
You can, but they must be fully pre-cooked before going into the slow cooker — raw or soaked-only dried beans will not cook through reliably in this recipe. Use about 1.5 cups of cooked beans per can called for.
How do I make this stretch further without buying more meat?
Add a second can of beans — the recipe notes this doubles the serving count easily. You can also stir in a cup of frozen corn or a can of diced tomatoes to add volume without changing the flavor profile much.
Can I cook this on high the whole time to speed it up?
Yes, 2–3 hours on high works. Drain one can of tomatoes first so the chili doesn’t finish too watery, since the shorter cook time means less evaporation.
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