11 March, 2020
Slow Cooker Game Chili
Chili is one of those meals that you can make a thousand different ways and always manage to pull off something new. In this case, I got to talking with a friend at a hockey tournament about game chili, and while this recipe is written for game meats, I’m a basic suburban housewife, so I used what I could find at the grocery store (for now). You can use beef, elk, deer, turkey, chicken hearts (my choice here), or whatever you find to your liking.
2 lbs Meat, ground or cut into bite-sized pieces
1 tbsp Olive oil
1 Yellow onion, chopped
6 cloves Garlic, minced
1 Bell pepper, chopped
1-2 cups Hot peppers, finely chopped (I used 2 jalapenos, a habanero, and an anaheim)
2, 15 oz cans Kidney beans, drained
2, 14.5 oz cans Crushed tomatoes
1, 15 oz can Tomato sauce
1/2 cup Lager (alternatively, water or broth)
1 tbsp Parsley flakes
2 1/2 tbsp Chili powder
1 1/2 tbsp Cumin
1 1/2 tsp Dried oregano
1 tbsp Paprika
Chipotle hot sauce, to taste (I used this one, which isn’t chipotle, but has a wonderful flavor)
Salt & Pepper, to taste
In a large pan, heat up olive oil and brown your choice of meat. For chicken hearts, I quartered them (1/6ths for large ones). Once the meat is no longer pink, add your onions and garlic to the pan and sauté for about 3 minutes.
Meanwhile, empty the peppers and canned goods into your crockpot. Do not drain the tomatoes. Once the items in the frying pan are done cooking, add them to the crockpot, followed by the spices, hot sauce, and beer. Mix everything together, cover, and cook on low heat for 5-6 hours. Serve with green onions, sour cream, and/or shredded cheddar cheese.