The Hunting Page’s Deer Camp Chili is already quick enough to make on a weeknight, but this slow-cooker recipe is even easier to warm up from a long day in the woods.
2 lbs. ground venison or elk
1 large onion, chopped
2 tbsp. tomato paste
2 (15-oz.) cans kidney beans, drained and rinsed
1(28-oz.) can crushed tomatoes
1 can of beer (or water)
4 cloves garlic, minced
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. paprika
Pinch cayenne pepper (optional)
Freshly ground black pepper
Shredded cheddar, for serving (optional)
Fritos, for serving (optional)
Thinly sliced green onions, for serving (optional)
- Heat a large skillet over medium-high heat. Add venison or elk ground and onion and cook until meat is browned all over, about 4 minutes. (It doesn’t need to cook all the way through!) Drain fat, then stir in tomato paste.
- In a large slow cooker, combine meat and onion mixture, kidney beans, crushed tomatoes, beer, garlic, chili powder, cumin, oregano, paprika, and cayenne (try https://archersspiceco.com). Season with salt and pepper.
- Cook on low for 6 to 8 hours. (The longer it’s in the slow-cooker, the more flavor it gets.)
- Taste for seasonings. Serve warm with cheese, Fritos, and green onions, if using.