Easy Venison Crockpot Chili from a Woodsman – It Will Have You Coming Back for Seconds

This chili recipe does not call for many ingredients and is delicious.

By Jason and Lotti Houser

This easy Venison Chili recipe is hearty and delicious, perfect for the cold months of hunting season, or any time you have ground venison in your freezer.

I grew up on venison. If you lived in a family of hunters, you probably did too.

When properly butchered, you end up with a lot of meat and eat it in everything from goulash to tacos to spaghetti to burgers and chili.

If you are reading this, you are probably a hunter or know someone who hunts. If that is the case, you probably have a freezer full of venison and are always on the lookout for new recipes.

A lot of hunters have their meat “processed” by a local butcher and you get back neat little packages of ground venison, venison steak, venison tenderloin, venison sausage, stuff like that. Hopefully, it is the same deer you dropped off and you hope it was properly handled. But in my house, we do it ourselves, ensuring we get as much meat to the freezer as possible, insuring that it is handled properly.

Allow the venison, onion, and pepper to cook until the meat is brown, and the vegetables are tender.

Below, this recipe is a favorite in our home. In just a few easy steps, you will have a hearty chili cooking up with great taste. You can go do other things or relax until it is time to eat. If you like, this can be cooked on the stovetop at low heat until ready to serve.

Chili is best cooked over low heat for a longer period of time to allow all the flavors to mix. Otherwise, it can be cooked over high heat if you are in a hurry. Once the meat is browned and everything is mixed, all that has to be done is to warm it up and enjoy it.

Chili is a hearty dish on these cold winter nights.


  • 1-pound ground venison
  • 2 Tablespoons olive oil
  • Chili powder, to taste (0 – 1 Tbs or more)
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 3 cans, 15-ounce, chili beans, drained
  • 1 can, 28-ounce, diced tomatoes, undrained
  • 1 can tomato juice, 46-ounce
  • Diced onions, shredded cheddar cheese, scallions and sour cream for garnish (optional)


Add ground venison, olive oil, chili powder, onion, green pepper to skillet. Cook until meat is brown, and vegetables are tender, adding the garlic during the last minute of browning. Transfer the meat mixture to a crockpot. Add the remaining ingredients and stir to combine all ingredients. Cook on high heat for 4 hours or low heat for 8 hours. Garnish as desired.

Cook on high for 4 hours or low for 8 hours.