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Best Slow Cooker Venison Chili Recipe for a Crowd

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This rich, smoky venison chili is the ultimate hands-off meal for feeding a crowd. With deep, complex flavor from toasted spices and a splash of dark beer, it’s a guaranteed crowd-pleaser that tastes even better the next day.

Ingredients

Scale
  • 3 pounds ground venison (or ground beef if you can’t find venison)
  • 1 pound ground pork sausage
  • 4 slices thick-cut bacon, chopped
  • 2 large yellow onions, diced (about 3 cups)
  • 6 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon chipotle powder
  • 1 teaspoon cocoa powder
  • Salt and black pepper to taste
  • 1 bottle dark beer (12 ounces, like a stout or porter)
  • 2 cups beef broth (low sodium)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 large bell pepper (any color), diced
  • Shredded cheddar cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Green onions, sliced (for garnish)
  • Pickled jalapeños (for garnish)
  • Cornbread or tortilla chips (for serving)

Instructions

  1. Cook the Bacon: Place the chopped bacon in a cold large skillet or Dutch oven. Turn the heat to medium and cook until the bacon is crispy and the fat has rendered, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pan.
  2. Brown the Venison and Sausage: Add the ground venison and pork sausage to the hot bacon fat. Break the meat up with a wooden spoon as it cooks. Let it sit undisturbed for a few minutes between stirring to develop a good crust. This takes about 8 to 10 minutes total. Once browned, use a slotted spoon to transfer the meat to the slow cooker. Leave about 2 tablespoons of fat in the pan.
  3. Cook the Aromatics: Add the diced onions to the pan with a pinch of salt. Cook over medium heat until they’re soft and translucent, about 5 to 7 minutes. Scrape up any browned bits from the bottom of the pan. Add the minced garlic and jalapeños and cook for another minute until fragrant. Transfer everything to the slow cooker.
  4. Toast the Spices: Reduce the heat to medium-low and add the chili powder, cumin, smoked paprika, oregano, chipotle powder, and cocoa powder to the now-empty pan. Stir constantly for about 30 to 60 seconds until the spices smell incredibly fragrant. Be careful not to burn them. If the pan seems dry, add a splash of the beer to loosen things up.
  5. Deglaze the Pan: Pour the bottle of beer into the pan and bring it to a simmer. Use your wooden spoon to scrape up every last bit of those toasted spices and browned bits from the bottom. Let it simmer for 2 to 3 minutes to cook off some of the alcohol. Pour this liquid into the slow cooker.
  6. Add the Remaining Ingredients: To the slow cooker, add the beef broth, fire-roasted diced tomatoes (with their juices), tomato sauce, and tomato paste. Stir everything together until the tomato paste is fully incorporated. Then add the diced bell pepper and all three cans of beans. Give it one more good stir.
  7. Season and Cook: Add about 1 teaspoon of salt and 1/2 teaspoon of black pepper to start. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  8. Finish and Adjust: About 30 minutes before serving, taste the chili and adjust the seasoning. You’ll probably need more salt—I usually add another teaspoon. If you want more heat, stir in some hot sauce or extra chipotle powder. If it’s too thick, add a splash of beef broth. If it’s too thin, leave the lid off for the last 30 minutes to let some liquid evaporate.
  9. Serve and Garnish: Ladle the chili into bowls and let everyone top it with their favorites. I always set out a little bar of shredded cheese, sour cream, cilantro, green onions, and pickled jalapeños. Cornbread on the side is non-negotiable in my house.

Notes

For best flavor, make this chili a day ahead and reheat. The flavors meld and deepen overnight. If using frozen venison, thaw completely before browning. Don’t skip toasting the spices—it’s a small step that makes a huge difference. For a thicker chili, leave the lid off for the last 30 minutes of cooking.

Nutrition

Keywords: venison chili, slow cooker chili, game meat chili, chili for a crowd, venison recipe, chili recipe

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