Slow Cooker Recipe- Venison Chili

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Each Thursday during the Fall and Winter The Centsible Family will showcase a slow cooker (crock-pot) recipe that one of the Mavens of Money have tried and tasted. By sharing we hope you will be able to save a little time during the week as we all know saving time is just as valuable as saving money. And you will be able to enjoy a hot meal at the end of your day.

This week’s recipe is Venison Chili by Jenny at The Healthified Mom and Freebie Spot that is sure to warm you on a chilly night! If you don’t have venison you can substitute with ground beef, turkey, chicken, etc. Prep time should be about 15 minutes and will cook for six hours and yield about 8 servings.

Ingredients

  • 1 lb ground venison
  • 1 lb ground Italian sausage
  • 1 T olive oil
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 can tomatoes with green chilies
  • 1 can diced tomatoes
  • 1 can mild chili beans
  • 1 can kidney beans
  • 1 can green chilies, drained
  • 1 can (8oz) tomato sauce
  • 6oz dark beer
  • 2 T chili powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1/8 tsp cinnamon
  • 1 tsp Worcestershire sauce

Instructions

  1. Cook venison and sausage in olive oil over medium heat until browned. Add onion and garlic; cook 5 minutes or until tender. Drain. Add salt and pepper to taste.
  2. In a slow cooker, add all remaining ingredients and mix well. Add meat mixture and combine.
  3. Cover and cook on low for 6 hours or on high for 2 hours. After cooking, skim off fat. Serve topped with sour cream or cheddar cheese with a side of corn bread or tortilla chips.

Are you in need of a slow cooker or crock pot for this recipe? Amazon is having a “Crocktober” Fest with a $5 cash back rebate offer for a limited time. Order any of the crock-pot slow cookers and you can get $5 back through their rebate. Prices range from $24.88 for a 6 Quart Manual Portable Crock Pot to $34.50 for a 6 Quart Programmable Crock Pot to the deluxe 6-1/2 Quart Programmable Touch Screen Slow Cooker for $78.99.

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