• 2 pounds ground venison
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 Tbsp Chili powder
  • 1 can Condensed Tomato Soup
  • 1 can Beef Broth
  • 1 C. water
  • 3 C. cubed potato
  • 1 can whole kernel corn, drained
  • 1 can red kidney beans (16oz)
  • 1 can navy beans (16 oz)
  • 1 can cannelini beans(16 oz)
  • Shredded Cheddar cheese

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MAREE’S VENISON CHILI was the “fan favorite” and received the most likes in my Facebook page’s “Virtual Chili Crock-Off” in March 2014.  Here is Maree’s recipe!

Submitted by: Maree Grandy
Source: Original

Maree says “Here is my Venison Chili recipe.”

Directions:

  1. Cook the venison, onion and garlic powder in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.
  2. Pour off any fat.
  3. Stir the soup, broth, water, chili powder, and beans in a slow cooker.
  4. Add meat and cubed potato
  5. Cover and cook on LOW for 4 hours or until the potato is softened.
  6. Sprinkle cheese when serving.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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