This is a slow-cooker chili made with ground venison and Italian sausage, seasoned with chili powder, cumin, cayenne, cinnamon, dark beer, and Worcestershire sauce, then finished with two kinds of beans and canned tomatoes. The honest reason to make it: venison is very lean, and chili is one of the best formats for it because the long, moist cook time and bold seasoning do all the heavy lifting for you.
Why this recipe works
Two things actually matter here. First, browning the ground venison and onions in olive oil before anything goes into the slow cooker — this step builds a savory base that you simply cannot get by dumping raw meat straight into the pot. Break the meat into small pieces and let it sit against the hot pan for a minute before stirring; that contact is what creates flavor. Second, the Italian sausage. Ground venison has almost no fat, which means it can turn grainy and dry on its own. The sausage contributes fat and built-in seasoning that keeps the finished chili cohesive and rich without any extra effort on your part.
If something goes sideways
- The chili looks watery after cooking: Remove the lid and run the slow cooker on high for 20–30 minutes. Liquid evaporates quickly once the lid is off. Alternatively, stir in a tablespoon of tomato paste.
- The meat has clumped into large chunks: Ground venison can seize up if it wasn’t broken apart thoroughly during browning. Use a wooden spoon or potato masher to break it up in the slow cooker before serving — it will still taste fine.
- It tastes flat or one-dimensional: Add a small splash more Worcestershire sauce and a pinch of salt, stir, and give it five minutes. Slow-cooked dishes often need a salt adjustment at the end because flavors mellow over time.
- It’s too spicy to eat: Stir in a spoonful of sour cream directly into the pot, or serve with extra sour cream on the side. A small amount of honey also works to dial back heat without making the chili taste sweet.
- The beans are mushy: This usually means the chili cooked too long on high. Kidney and chili beans hold up better on the low setting. They’re still safe to eat — just stir gently and serve.
About the ingredients
- Ground venison: If you’re buying from a butcher rather than using your own, ask for an 80/20 or 85/15 lean-to-fat ratio if available — it performs better here than ultra-lean 90/10. Ground venison must reach an internal temperature of 160°F (71°C), same as other ground red meats.
- Italian sausage: Use bulk sausage (not links) so it crumbles easily. Sweet or hot both work — hot will push the heat level up noticeably alongside the cayenne.
- Dark beer: A stout or porter works best. If you’d rather skip alcohol, use an equal amount of beef broth with a teaspoon of soy sauce stirred in.
- Cinnamon: Skip the garnish — not worth the extra dish. The cinnamon in the chili itself is the subtle note that makes people ask what’s different, so don’t leave it out.
- Diced tomatoes with green chilies: Ro-Tel is the most common brand. If you can only find plain diced tomatoes, add a small can of diced mild green chilies separately.
Keeping and reheating
Stored in an airtight container, this chili keeps in the refrigerator for up to 4 days. It actually tastes better on day two once the flavors have had time to settle. For longer storage, freeze in portion-sized containers for up to 3 months — leave a little headspace because the liquid expands. Reheat on the stovetop over medium-low heat, stirring occasionally, until it reaches a steady simmer throughout. Add a splash of water or broth if it’s thickened too much in the fridge. You can also microwave individual portions in 90-second bursts, stirring between each, until hot all the way through.
Exquisite Venison Chili Recipe
Ingredients
- 1 pound ground venison (minced venison)
1 pound Italian sausage (American name for Pork Sausage with Fennel Seeds) - ground
1 tablespoon olive oil
4 cloves garlic - minced
1 medium onion - chopped
1 can tomato - with green chilis- 1 can tomato - diced
- 1 can chili beans - mild
- 1 can kidney beans
1 can green chilis (green chilli in British English) - drained
8 ounces Neapolitan Sauce or Pasta sauce Southern Hemisphere (Tomato Sauce in North America)
6 ounces beer - dark
2 tablespoons chili powder (chilli powder in British English)
1 teaspoon cumin
1 teaspoon cayenne pepper
⅛ teaspoon cinnamon
1 teaspoon Worcestershire sauce
Instructions
- Cook the meat and sausage in olive oil over medium heat until browned. Add onion and garlic; cook 5 minutes or until tender. Drain. Add salt and pepper to taste.
- Using a slow cooker, add all remaining ingredients and mix well. Add meat mixture and combine.
- Cover with lid and cook on low for about 6 hours or on high for 2 hours. After cooking, skim off fat.
- Serve the chili topped with sour cream or cheddar cheese with a side of cornbread or tortilla chips.
Nutrition
FAQ
Can I use ground beef instead of venison?
Yes, ground beef works as a straight swap. Use 85/15 ground beef — the fat content is closer to what the sausage-and-venison combination provides, so the texture of the finished chili will be similar.
Do I have to brown the meat first, or can I skip that step?
You can skip it, but the chili will taste noticeably less developed. Browning creates flavor compounds that don’t form in a slow cooker — even five minutes in a hot pan makes a real difference.
How do I know when the venison is cooked through?
Ground venison should reach 160°F (71°C) internally, the same as ground beef. In practice, after the stovetop browning step the meat will already be cooked through — the slow cooker time is about building flavor, not finishing raw meat.
Can I make this on the stovetop instead of a slow cooker?
Yes. After browning the meat and onions, add all remaining ingredients to the same pot, bring to a boil, then reduce to a low simmer with the lid partially on for 45–60 minutes, stirring occasionally.
Is this chili very spicy? Can I tone it down for kids?
As written it has moderate heat from the cayenne and the green chilies in the tomatoes. To make it milder, halve the cayenne and use plain diced tomatoes instead of the tomatoes with green chilies — the other spices stay the same and the chili still has plenty of flavor.
If you liked this one
- Wild Venison Mushroom Pies
- Wild Game Stroganoff Reimagined
- Venison Cranberry Holiday Meatballs
- Rustic Game Sausage Pie
