An easy and hearty elk/venison chili recipe in your slow cooker
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 slow cooker. You can add the golden Green Pepper and the seeds to the meat mixture into the Slow Cooker.
Chop the Cilantro, Green Onion and add to the slow cooker. Then combine the Black Beans, Pinto Beans and Diced Tomatoes along with their juices to the Crock Pot. (add Jalepeno if adding)
Season everything with the Kernel Seasons Cheesy Jalapeno (found in the popcorn section), Ground Mustard, Chili Powder, and Tapatio Hot Sauce. Combine all ingredients in the slow cooker.
On low heat in the slow cooker let the Chili cook and the flavors combine for 2-4 hours before serving.
Like most soups and chili’s this taste even better a day or two later!
I do not add additional salt or pepper to this recipe because of the sausage. HOWEVER, please feel free to add to taste.
Venison Sausage Recipe is comparable to ours.