Slow Cooker Venison Green Chili Con Carne

Updated: Mar 8

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This easy Slow Cooker Venison Green Chili Con Carne Is one of the best crockpot meals to make in my humble opinion. And if there's one easy and delicious Mexican dish that I push on my family and friends, it's this hearty full-flavored venison recipe. It is a true "set it" and "forget it" meal that's made with the use of the always dependable crockpot and can be doubled in quantity with ease. If you have an instant pot, that can easily work as well.

Fresh chilies and tomatoes are best, but if you find yourself in a pinch for time, you can easily swap them out for the fire-roasted jarred/canned versions. And for the chili con carne purist out there, this version contains no beans.

Slow Cooker Venison Chili Con Carne — Photo by Larry White

COOKS NOTES:

Adjusting the Seasoning: When making your pureed sauce at the end, feel free to season it to your liking. Like it a little sweet? Add in some honey. Like it a little more spicy? Add in some chili flakes or your fresh hot sauce.
Garnishes and Toppings: My topping of choice are onions (fresh or pickled, lime juice, queso fresco, cotija cheese, toasted pumpkin seeds, roasted chilies, avocado and crumbled bacon. Simple steamed white rice or classic Mexican rice work great as a base for your bowl concoctions as well.
Leftover Storage: This is one of those meals that gets better with a little time. It will keep in the refrigerator for up to 3 days if tightly covered without losing too much quality. The leftovers can be frozen for up to three months if properly stored.

Servings: 3 to 4

Prep Time: 20 minutes

Cook Time: 6 to 8 hours on the high setting of your slow-cooker.

Special Equipment: 8 Quart Slow Cooker

INGREDIENTS

2 tablespoons cooking oil (olive, bacon fat or pork lard)
2 pounds venison shoulder (boneless) or neck meat (boneless)
3 poblano peppers, 5 hatch chilies or 1 cup jarred roasted green chiles
1 jalapeno
2 onions, sliced thick
2 cups diced tomatoes ( or one 15 ounce can fire roasted tomatoes )
1 bay leaf
1/2 teaspoon dried oregano (preferably Mexican oregano)
1/2 teaspoon dried thyme
1 3/4 cups stock (venison or beef)
1/2 teaspoon Worcestershire sauce
kosher salt
ground black pepper
fresh cilantro

DIRECTIONS

In a large skillet heat the cooking oil over medium high heat. Season the venison with salt and pepper to your liking. Once the pan is hot, sear the venison on all sides until golden brown. Work in batches if you need to, overcrowding the pan will cause your meat to steam rather than sear. Set the meat to the side.
If using fresh chiles, follow this step. Under your broiler or on your grill, roast the poblanos and jalapeno until they are charred. Remove from the heat and place in a blow covered with a towel. Once they are cool enough to handle, remove the outer layer of skin and the seeds from the peppers. Chop them roughly with a knife.
In the bottom of your slow cooker, add the sliced onions. Place the venison on top of the onions followed by the remaining ingredients. Season with about 1 teaspoon of kosher salt and black pepper to your liking.
Cook in your slow-cooker on the high setting for 6 to 8 hours or until the meat is fork tender. Remove the meat from the cooker. While reserving the cooking liquid to use as a sauce, strain the cooking liquid. Add the strained vegetables and herbs to a blender. Add enough of the reserved cooking liquid to make a sauce to your desired thickness. Taste the sauce and season with salt and pepper to your liking. Add chopped fresh cilantro to your liking as well.
Pour your pureed sauce over the meat and stir to combine.