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End of The World Venison Chili (Keto, Whole30, Paleo, GFDF)
March 12, 2019
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Venison chili in the crockpot.

Back on 12/21/12, I competed at an End of The World Chili Cook-off. I made an awesome venison chili! I would have taken first place if I hadn’t over salted the chili, but other than that, it turned out so flavorful and delicious. I mean, venison chili!

Today’s a rainy and cold day here in Phoenix, so I thought I’d make a batch of this chili to warm us up. Why not share the recipe with you guys while I’m at it!

We’re really big on chili around here. What other dish is so hearty, meaty, delicious, and so incredibly easy to make in large quantities?

I usually put beans in chili, but this time I’ve omitted the legumes simply because I ran out of room in my crockpot! The absence of beans makes this recipe 100% keto and paleo friendly!

This recipe made a huge batch of chili and filled my 6-quart crockpot to the brim, so if you’ve got smaller appetites, no more room in the freezer, or you’re just not in the mood to eat chili every meal for a week you can cut the recipe down.

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Venison chili in the crockpot.

End of The World Venison Chili


  • Author: Heather Cooan
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 20 1x

Description

This venison chili is a warm and hearty meal that’s exploding with flavor!


Scale

Ingredients

  • 2 pounds bacon, diced
  • 3 pounds ground venison
  • 1 chopped onion
  • 1 chopped green bell pepper
  • 4 garlic cloves crushed (we love garlic around here, adjust to your liking)
  • 2 cups Cabernet Sauvignon or other dry red wine
  • 2 tablespoon tomato paste (can also use sun dried tomatoes, roughly chop 4 or so)
  • 2 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon dried oregano
  • 2 teaspoon cayenne pepper
  • 2 (16-ounce) can chopped tomatoes
  • 2 cups beef stock
  • Salt and pepper
  • Whatever toppings you want: sour cream, chives, green onion, onion, shredded cheddar or jack cheese, etc.

Instructions

  1. In a large saucepan, cook the bacon until crispy.
  2. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain.
  3. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared.
  4. Remove from the pan and toss into crock pot.
  5. Add the onions, bell peppers and garlic and saute over medium-low heat until tender.
  6. Stir in the wine and the tomato paste. Bring the mixture to a boil.
  7. Stir in the dry spices, chopped tomatoes, and the beef stock.
  8. Season lightly with salt and pepper.
  9. Transfer sauce into the crockpot with the venison and add the bacon.
  10. Let cook in crock pot on low as long as you can take it, at least 4hrs, stirring occasionally then scoop, top, serve, & nom!

Notes

TIP: Once chili is at a simmer, remove the crock pot lid and simmer for 30-45 minutes to thicken.

  • Category: Mains
  • Method: Crockpot
  • Cuisine: American

Keywords: venison, chili, venison chili

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About author

Heather Cooan

Heather is a marketing executive turned nutrition counselor, consultant, and educator. Heather is currently a Certified Nutrition Therapy Practitioner candidate at the Nutrition Therapy Insititute and advocates for informed consent, bodily autonomy, and self-directed healthcare. She speaks and writes on nutrition and lifestyle interventions for improved health and wellness. Heather successfully avoided radiation and chemotherapy and healed her body of vulvar cancer utilizing a food-as-medicine approach combined with conventional interventions such as surgery. Heather has also put two autoimmune diseases into remission (Hashimotos and Lichen Sclerosus) and reversed estrogen dominance, insulin resistance, atherosclerosis, and fatty liver through diet and lifestyle change.

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