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)
Kosher salt
Freshly ground black pepper
Shredded cheddar, for serving (optional)
Fritos, for serving (optional)
Thinly sliced green onions, for serving (optional)


  1. 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.
  2. In a large slow cooker, combine meat and onion mixture, kidney beans, crushed tomatoes, beer, garlic, chili powder, cumin, oregano, paprika, and cayenne (try Season with salt and pepper.
  3. Cook on low for 6 to 8 hours. (The longer it’s in the slow-cooker, the more flavor it gets.)
  4. Taste for seasonings. Serve warm with cheese, Fritos, and green onions, if using.
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Jason Ashe
Jason Ashe is an avid whitetail deer enthusiast and avid hunter from the finger lakes region of New York. A full time social media specialist in the outdoor industry and habitat specialist with Mid-Lakes Whitetails, Jason has been featured in such publications as Quality Whitetails numorouse times and been paired with hunting greats in Outdoor Life for his knowledge and passion for hunting mature deer. Turkeys, Coyotes also top the list of game that Jason pursues in any down time he has from whitetails. He consideres himself lucky to have whitetails and hunting be a part of everyday life. His wife Laura also shares in his passions along with their 2 children.