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Cozy Slow Cooker Venison Chili with Smoked Paprika

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This slow cooker venison chili is rich and complex, with tender chunks of venison and a smoky, warm broth that tastes like it has been simmering for days. It’s the perfect comfort food for cold weather, made with simple ingredients and set-it-and-forget-it ease.

Ingredients

Scale
  • 2 pounds venison stew meat (cut into 1-inch cubes, or use ground venison)
  • 2 tablespoons olive oil
  • 1 large yellow onion (diced, about 1.5 cups)
  • 4 cloves garlic (minced, or 1 teaspoon garlic powder)
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon chipotle chili powder (or 1 chipotle pepper in adobo sauce, minced)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) dark red kidney beans (drained and rinsed)
  • 1 can (15 ounces) black beans (drained and rinsed)
  • 1 cup beef broth (or venison broth)
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro (chopped), diced avocado, pickled jalapeños, crushed tortilla chips

Instructions

  1. Brown the venison: Pat the venison stew meat dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, sear the venison cubes on all sides until deeply browned, about 3-4 minutes per batch. Transfer the browned meat to the slow cooker.
  2. Sauté the aromatics: Reduce the heat to medium and add the diced onion to the same skillet. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape the bottom of the pan with your wooden spoon to release any browned bits.
  3. Toast the spices: Add the smoked paprika, cumin, oregano, and chipotle chili powder to the skillet. Stir constantly for about 1 minute until the spices are fragrant and slightly darkened.
  4. Add the tomato paste: Stir in the tomato paste and cook for 2 minutes, stirring frequently, until it darkens slightly.
  5. Deglaze the pan: Pour in about 1/2 cup of the beef broth and scrape up any remaining browned bits from the bottom of the skillet. Let it simmer for a minute, then pour everything into the slow cooker with the venison.
  6. Add the remaining ingredients: To the slow cooker, add the diced tomatoes (with their juices), tomato sauce, drained and rinsed beans, remaining beef broth, Worcestershire sauce, and the bay leaf. Stir everything together until well combined.
  7. Cook low and slow: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The chili is ready when the venison is tender enough to shred easily with a fork. If using ground venison, it will be ready on the shorter end of the cooking time.
  8. Adjust the seasoning: About 30 minutes before serving, remove the bay leaf and taste the chili. Add more salt if needed. If you want more heat, stir in an extra pinch of chipotle powder or a dash of hot sauce.
  9. Rest and serve: Let the chili sit for 10-15 minutes before serving. Ladle into bowls and top with your favorite garnishes.

Notes

For best results, don’t skip browning the venison—it creates the rich, savory foundation. Toast the spices to wake up their essential oils. The chili tastes even better the next day as flavors meld. If using ground venison, cooking time is shorter (4-5 hours on LOW). To thicken, remove lid and cook on HIGH for 20-30 minutes. To thin, add a splash of broth or water.

Nutrition

Keywords: slow cooker venison chili, venison chili, smoked paprika chili, game meat chili, winter comfort food, chili recipe

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