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Easy Slow Cooker Elk/Venison Chili

An easy and hearty elk/venison chili recipe in your slow cooker

Course Main Course
Cuisine American
Keyword Chili, Elk, Slow Cooker, Venison
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12


  • 1 lb. Elk/Venison Hamburger
  • 2 lb. Elk/Venison Sausage (Mild or Hot)
  • 1 15 oz. Black Beans with juice canned
  • 1 15 oz. Pinto Beans with juice canned
  • 1 15 oz. Diced Tomatoes with juice canned
  • 1 Green Pepper
  • 4 Green Onions
  • 1/2 cup Cilantro fresh
  • 1 Jalapeno or 2 tsp. Kernel Seasons Cheesy Jalapeno
  • 1/2 tbsp Ground Mustard
  • 1 1/2 tbsp Chili Powder
  • 2 tsp Tapatio Hot Sauce
  • Olive Oil extra virgin


  1. Brown the Hamburger and Sausage in a pan. (I used Elk meat for our hamburger and sausage) While meat is browning, dice the Green pepper (KEEP the seeds), in a pan on medium with a drizzle of Olive Oil, put the diced Green Peppers and their seeds into the pan to allow to golden and get tender (this will get the juices flowing and a great mild spicy flavor from the seeds) Once the meat is browned you can place in your Crock Pot. You can add the golden Green Pepper and the seeds to the meat mixture into the Crock Pot. Chop the Cilantro, Green Onion and add to the Crock Pot. Then combine the Black Beans, Pinto Beans and Diced Tomatoes along with their juices to the Crock Pot. Season everything with the Kernel Seasons Cheesy Jalapeno (found in the popcorn section), Ground Mustard, Chili Powder, and Tapatio Hot Sauce. On low heat in the Crock Pot let the Chili cook and the flavors combine for 2-4 hours

Recipe Notes

Like most soups and chili’s this taste even better a day or two later!