Crock Pot Venison Chili

Submitted by Ashleigh B.

"Absolutely delicious venison chili, and super fast prep time. Can also be made with ground beef or turkey. Tastes a lot like Wendy's chili! This was adapted/modified from "Slow-Cooker Hearty Beef Chili" in Kraft Food & Family Fall 2008 issue."

 

• Ready In: 10mins
• Ingredients: 12
• Yields: 8 cups
• Serves: 8

ingredients

• 680.38 g ground venison (deer)
• 425.24 g can dark red kidney beans
• 425.24 g can light red kidney beans
• 354.88 ml chunky salsa (I use Pace Picante in Medium)
• 453.59 g can tomato sauce
• 29.58 ml chili powder
• 177.44 ml onion, chopped
• 236.59 ml frozen corn, thawed, drained
• 29.58 ml A.1. Original Sauce
• 1.23 ml Tabasco sauce
• 0 green bell pepper, chopped
• 2 bay leaves

directions

1. 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.
2. add to crock pot with all remaining ingredients.
3. cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
4. stir before serving, top with shredded cheddar or mexican cheese.