Absolutely delicious venison chili, and super fast prep time. Can also be made with ground beef or turkey. Tastes a lot like Wendy's chili! This was adapted/modified from "Slow-Cooker Hearty Beef Chili" in Kraft Food & Family Fall 2008 issue.

Ingredients

8 serv.

ground venison (deer)↗1 1⁄2 lb
dark red kidney beans↗1 ounce
light red kidney beans↗1 ounce
chunky salsa (I use Pace Picante in Medium)1 1⁄2 cup
tomato sauce↗1 ounce
chili powder↗2 tablespoon
onion↗3⁄4 cup
chopped
frozen corn↗1 cup
thawed, drained
A.1. Original Sauce2 tablespoon
Tabasco sauce↗1⁄4 teaspoon
green bell pepper1⁄4
chopped
bay leaves↗2

Step-by-step instructions

1
Brown venison, until there is just a little tiny bit of pink still. This keeps the venison from getting tough, since it is super lean.
2
add to crock pot with all remaining ingredients.
3
cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
4
stir before serving, top with shredded cheddar or mexican cheese.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App