Cubed venison is combined with kidney beans, green chiles and broth seasoned with oregano, cumin, garlic and paprika in this slow cooker chili.
Preparation Time
30 mins
Cooking Time
4 hr
Total Time
4 hr 30 mins
Calories
291 Calories
Recipe Instructions
Step 1
In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika. Cook on medium 4 to 5 hours.
Ingredients
2 tablespoons vegetable oil
1 clove garlic, minced
1 large onion, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
2 (10.5 ounce) cans beef broth
2 (15 ounce) cans kidney beans, drained and rinsed
