Venison Chili

Here is my first recipe with my new camera! I'm still getting used to it a bit so hopefully the pictures came out alright!

I would like to thank my husbands father for providing the venison in this recipe

What You Need:

1 can whole peeled tomatoes, juice drained(or reserved I drained mine)

1 can diced tomatoes, juice reserved

1 large can black beans, drained and rinsed

1 large sweet/yellow/spanish onion, diced

3 habenero peppers (I used my pickled habeneros)

1 cup -/+ Shredded Cheddar to top off your chili or to put at the bottom of your chili before eating

1 lb+ of ground venison

1 slow cooker

Hot sauces of your choice

Small food processor to puree your diced and whole tomatoes (if you desire I did that in this recipe)

Spices: chili powder, salt, pepper, garlic and onion powder, cumin, crushed red pepper flakes

About 7-8 hours cooking without peeking!!

I like to start by opening up my venison and placing it in the slow cooker. If your venison is frozen, it will thaw and cook in the slow cooker, if it is not frozen, brown it in a large pan and then add to the slow cooker!

Open your can of black beans add to the strainer, drain the can and rise, add to the slow cooker.

Next open your can of diced tomatoes, reserve the juice in the can and spoon enough into your food processor so they all get evenly pureed.

Dump the juice or repeat the same step for your plump whole tomatoes, I usually do 5 in each round in the processor. This will make your chili very fine and not chunky at all. Plus for the fact that venison is leaner, natrually this chili will not come out the same as a ground beef chili.

Pour the tomato juices into the slow cooker as needed and then slice and dice up your onions first by hand until they are the correct size for the food processor. Process the onions to your liking and add to the slow cooker.

Add in 3 habeneros whole, or slice them up and add.

Spice up the chili with your salt, pepper, chili powder, cumin, crushed red pepper flakes  (about 4 tablespoons of each it's a large batch of chili here, you want it to be fragrant and dark in color so don't be afraid use a lot of chili powder or other spices at your own descretion) and you are ready to go!

Let the slow cooker sit on HIGH for at least 5 hours, and then down to LOW for 2-3 hours. The longer it cooks, the more tender it will be.

Diced tomatoes ready to be pureed (with some juices)

Pureed diced tomatoes

Plump whole tomatoes ready to be pureed

After 5 hours on HIGH...without peeking!

After the 2 LOW  hours following the 5 HIGH

Finished Chili, with some cheddar on the bottom of the bowl to melt and mix up!