Ingredients:

  • 2 lbs ground venison
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (6 oz) tomato paste
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the ground venison, breaking it up with a spoon, and cook until the meat is no longer pink and has developed a deep sear.
  2. Stir in the diced onions and garlic, sautéing for another 3–5 minutes until the onions are translucent and fragrant.
  3. Transfer the browned meat mixture into a 6-quart slow cooker.
  4. Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, pepper, and cayenne pepper.
  5. Pour in the beef broth, diced tomatoes, Worcestershire sauce, and kidney beans. Stir well until the mixture is a uniform, dark red color.
  6. Cover and cook on Low for 8 hours (or High for 4 hours).
  7. About 30 minutes before serving, stir the chili vigorously. For a thicker consistency, leave the lid slightly ajar for the final hour of cooking.