Ingredients:

  • 2 lbs ground venison
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp liquid smoke
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cans (15 oz each) kidney beans, drained and rinsed

Instructions:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add the ground venison, breaking it apart with a spoon. Cook until the meat is browned and no longer pink.
  3. Stir in the diced onion and minced garlic, sautéing for another 3–5 minutes until the onions are translucent and the garlic smells fragrant.
  4. Drain any excess liquid from the pan to keep the chili lean.
  5. Transfer the browned venison mixture into the slow cooker.
  6. Stir in the tomato sauce, fire-roasted diced tomatoes, tomato paste, beef broth, Worcestershire sauce, and liquid smoke.
  7. Sprinkle in the chili powder, cumin, smoked paprika, cocoa powder, salt, and black pepper.
  8. Fold in the drained kidney beans until evenly distributed.
  9. Cover and cook on Low for 8 hours (or High for 4 hours) until the sauce has thickened.
  10. Give the chili a final stir and adjust salt or pepper as needed.