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Cozy Slow Cooker Venison Chili with Smoked Paprika

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This cozy slow cooker venison chili is smoky, hearty, and incredibly tender, made with simple ingredients and a secret weapon—smoked paprika. Perfect for chilly evenings, it’s a set-it-and-forget-it meal that delivers deep, comforting flavor.

Ingredients

Scale
  • 2 pounds venison stew meat (or ground venison; if using stew meat, cut into 1-inch cubes)
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 3 tablespoons smoked paprika
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (adjust for spice preference)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 cup beef broth (or venison broth)
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • Shredded cheddar cheese (for garnish, optional)
  • Sour cream or Greek yogurt (for garnish, optional)
  • Fresh cilantro, chopped (for garnish, optional)
  • Sliced green onions (for garnish, optional)
  • Cornbread or crusty bread (for serving, optional)

Instructions

  1. Brown the Venison: Heat the olive oil in a large skillet over medium-high heat. Add the venison in a single layer (work in batches if needed). Sear for 3-4 minutes per side until deeply browned. Transfer the browned meat to the slow cooker.
  2. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and bell pepper to the same skillet. Cook for 5 minutes, stirring occasionally, until softened. Add the garlic and jalapeño (if using) and cook for 1 more minute until fragrant. Scrape everything into the slow cooker.
  3. Deglaze the Pan: Pour about ½ cup of the beef broth into the hot skillet. Use a wooden spoon to scrape up all the browned bits from the bottom. Pour this liquid into the slow cooker.
  4. Add the Spices and Liquids: Sprinkle the smoked paprika, chili powder, cumin, oregano, salt, black pepper, and cayenne over the meat and vegetables. Pour in the fire-roasted tomatoes, tomato sauce, remaining beef broth, and Worcestershire sauce. Stir everything together until well combined. Tuck the bay leaf into the mixture.
  5. Slow Cook: Cover the slow cooker and set it to low for 8 hours or high for 4-5 hours. The chili is ready when the venison is fork-tender and the flavors have melded together. If using ground venison, cook on low for 6 hours or high for 3 hours.
  6. Add the Beans: About 30 minutes before serving, stir in the drained kidney beans and pinto beans. Let them heat through.
  7. Adjust Seasoning: Taste the chili and adjust salt, pepper, or cayenne as needed. Remove the bay leaf. If the chili is too thin, let it cook uncovered for 15-20 minutes to thicken. If it’s too thick, stir in a splash of broth or water.
  8. Rest and Serve: Let the chili sit for 10 minutes before serving. Ladle into bowls and add your favorite toppings.

Notes

Don’t skip browning the meat—it adds deep flavor. For a spicier chili, add 2 minced chipotle peppers in adobo sauce. For a vegetarian version, swap venison for 2 cans of black beans and 1 cup diced portobello mushrooms. Leftovers taste even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker venison chili, venison chili, smoked paprika chili, cozy chili, game meat chili, fall chili, winter chili

Find it online: https://elaraeats.com/cozy-slow-cooker-venison-chili-with-smoked-paprika/