Friday, October 2, 2015

Slow Cooker Venison Chili


Life is good when your realtor is also a hunting expedition guide. Anytime their freezer starts to get a little full, we get dibs on some amazing wild game. If you do not have access to venison meat, or just oppose it and would rather use chicken, pork, or beef, please be my guest. I'm all about diversity and making recipes fit in to your lifestyle, so long as your bellies and hearts are full. Make a big pot of this for this weekend's games and feed a crowd, or have leftovers for a couple of days. The choice is yours! That's what I love about chili, simplicity. Also, the toppings. I'm a onion, cilantro, sour cream, tortilla chip girl myself. Is it just me, or do the toppings make or break a dish?

Speaking of comfort food, I am headed to the land of endless corn fields, you guessed it, Iowa. I'm taking a little break to visit one of my bridesmaids who just had an adorable little daughter, and to get some much needed girl {read: wine} time. We will be back to our regularly scheduled program on Wednesday!Catch out my adventures on insta


Slow Cooker Venison Chili

Ingredients:
  • 1 1/2 lb. venison backstrap, cut into 1/2-inch chunks
  • 1 yellow bell pepper, chopped
  • 1 ornage bell pepper, chopped
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1 tsp. salt
  • 1.2 tsp. black pepper
  • 1 12-oz. bottle beer (I used an amber ale)
Garnish Ideas:
  • minced jalapeno
  • chopped cilantro
  • diced red onion
  • guacamole
  • sour cream
  • crushed tortilla chips
  • shredded cheese
  • Crumbled cornbread
Add the venison, bell peppers, onion, garlic, spices, and beer to the crockpot. Cook on low for 8-10 hours, until the venison is extremely tender.

Serve hot with garnish. 

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