Slow Cooker Chili Made with Leftover Turkey
◷ 8 hr 50 min
Main CourseReader rated
Spicy Venison Chili with a Twist
Warm up your taste buds with this bold and flavorful chili that combines the rich taste of venison with a spicy kick. It’s perfect for cozy nights when you want something hearty with a little unexpected flair.
◷1 hr 45 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Brown the venison
Start by heating a tablespoon of olive oil in a skillet over medium-high heat. Add the venison and cook it, breaking it up with a spoon, until it’s nicely browned and crumbly, about 5 to 7 minutes. Once it’s done, drain off any excess grease and set the meat aside.
2
Brown the Sausage
Next, heat the remaining tablespoon of olive oil in another skillet and cook the sausage the same way—breaking it up and browning it for 5 to 7 minutes. Drain the grease, then combine the sausage with the venison in a large pot.
3
Saut Aromatics
In the same skillet, melt the butter over medium heat. Toss in the chopped onion, jalapeño, and garlic, cooking until everything softens and smells amazing, about 5 to 7 minutes. Transfer this mixture to a food processor and pulse it just a little to blend it lightly. Add this back into the pot with the meat.
4
Blend and Season Tomatoes
Put the canned tomatoes in the food processor and blend them briefly until they’re slightly broken down but still chunky. Pour them into the meat pot. Now, add the chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice one at a time, stirring after each so the flavors mix well.
5
Add liquids and simmer
Pour in the beer, kidney beans, tomato sauce, and bourbon. Give everything a good stir, then bring the chili to a boil. Once boiling, lower the heat and let it simmer gently for about an hour, stirring occasionally, until it thickens up and the flavors come together beautifully.
Why You’ll Love This Recipe
This chili is packed with bold flavors and a nice kick of heat. Using venison makes it lean and rich, giving a unique taste you won’t find in regular chili. The twist adds a special touch that makes every bite exciting and satisfying.
Serving Suggestions
Serve this chili hot with a side of warm cornbread or over steamed rice. Garnish with fresh cilantro, shredded cheese, and a dollop of sour cream to balance the heat. It also pairs well with a crisp green salad for a complete meal.
Storage Tips
Let the chili cool before storing it in an airtight container. It keeps well in the refrigerator for up to four days. For longer storage, freeze in portions and thaw overnight in the fridge before reheating.
