Spicy Crock Pot Deer Chili Food

BEST SLOW-COOKER DEER (VENISON) CHILI NO BEANS

Steps:

• In a large skillet, heat olive oil over medium-high heat.
• Add ground venison and cook until completely browned (about 7-10 minutes), breaking it up with a spatula as it cooks.
• Drain and discard excess fat/grease from the meat, if necessary.
• Transfer meat into the slow cooker.
• Stir in the rest of the ingredients (except for the masa harina flour and water).
• Close the lid and cook on High for 3-4 hours or on Low for 6-8 hours.
• Place masa harina flour into a small bowl. Add ½ cup warm water and stir.
• Pour masa slurry into the chili and stir.
• Place lid back on slow cooker and cook for an additional 15 minutes.
• Top with corn chips, sour cream, chopped green onions, and shredded cheddar cheese. Serve with crackers or cornbread.

SPICY SLOW-COOKED CHILI

Steps:

• Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.
• Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours.
• Garnish each serving with Cheddar cheese.

CROCK POT VENISON CHILI

Steps:

• Brown venison, until there is just a little tiny bit of pink still. This keeps the venison from getting tough, since it is super lean.
• add to crock pot with all remaining ingredients.
• cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
• stir before serving, top with shredded cheddar or mexican cheese.

SPICY CROCK POT CHILI

Steps:

• brown meat, onions and garlic in oil in an iron skillet.
• put into crock pot with all ingredients, except beans.
• cook on low for 8 to 10 hours, adding beans the last hour.
• serve hot and top with shredded cheese.

SPICY CROCK POT DEER CHILI

Steps:

• In large pan combine oil, onion, garlic and ground venison. Cook till meat is done. In crockpot combine all ingredients and cook on high for 4-5 hours. Simple as that! Warning this is mildly spicy so adjust the louisana hot sauce to your liking and salt to your liking when it's done. Wonderful with bread and also shredded cheddar on top. Hope everyone enjoys!

MY TASTY TASTY VENISON & PORK CHILI

Steps:

• In a large pan saute the onions and garlic in oil and butter until they are limp and golden.
• Next add the ground venison & pork, stirring until well browned.
• Then add the rest of the ingredients except for the beans and cook on high for 5 minutes making sure to stir constantly at this stage.
• Lower heat, cover and simmer for 30 minutes.
• Add the drained kidney beans and stir to blend the flavors together.
• Place the chili in a slow cooker on low and cook for 2 - 3 hours.
• Cook until the chili is thickened and rich in flavor.
• Remember to taste your chili as it's cooking to see if you need to adjust your seasonings.
• Adjust the spices accordingly and add more liquid if the mixture gets too dry.
• Top with a mixture of shredded cheddar & Monterey jack cheese & thinly sliced green onions.

SPICY CROCK POT TURKEY CHILI

Steps:

• Chop onions and garlic, cook 5-7 minutes until soft. Add ground turkey, season with pinches of salt, cumin and chili powder. Cook additional 5-10 minutes to brown.
• Seed and mince jalapenos and habanero. Chop bell pepper. Cut corn from cob.
• Add all ingredients to Crock pot, stir to mix spices.
• Cook on low for 6-8 hours or high for 3-4 hours.

VENISON CROCK POT CHILI

Steps:

• Mix all ingredients in a crock pot sprayed with cooking spray.
• Cook on low 8 to 10 hours.

SPICY & PAREVE CROCK-POT CHILI

Steps:

• Soak the dried beans in water overnight as per package instructions. (Add 1 tsp baking soda to the beans so they're less likely to cause stomach upset!).
• Rinse beans and put in crock pot.
• Add all the other ingredients to the crock pot, and add enough water to cover contents.
• If you desire a more "meaty" consistency, add vegetarian ground meat. (I often make without, which just means beans become the more dominant flavor.).
• Cook on "high" for at least 8 hours. Can subsequently be turned to "low" for use on Shabbat day.
• Serve with rice and cheddar cheese, if desired. Yum!