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Mom's Venison Chili


Spring is in the air! And there is nothing I love more, than pulling out my mom's venison chili recipe one last time before grilling season kicks off!

Packed with veggies, spice and tons of flavor, this recipe screams comfort food! 


Follow step by step or put your own twist on this hearty dish. And the best part? Leftovers for days!


Be sure to add your favorite toppings and enjoy!



  • Venison Stew Meat (meat/alternative of your choice)

  • 1/2 lb hot sausage

  • 1 Red Pepper

  • 1 Green Pepper

  • 1/2 Large Onion

  • 2-3 Jalapenos

  • 14oz Crushed Tomatoes

  • 1/4 tsp Cayenne Pepper 

  • 1 tsp M & S Maple Syrup

  • Frozen Bag of Fire Roasted Corn

  • 1 Can Chili Beans

  • Tex-Mex Chili Seasoning Packet

  • 1/2 cup of favorite broth (add more as needed)

  • Salt & Pepper

How to Make:

​​1.  Start with your venison in a bowl, season and coat with 1/2 of the Tex-Mex Chili Seasoning packet

2. Hard sear the venison and then place in a crockpot

3. Next, chop and sauté the peppers and onion (this is a preference, you could add the veggies into the crockpot without sautéing). Add to the crockpot


4. In a skillet, cook 1/2 sausage, if using links, remove the casing (I like to cut the links into small cubes). Once cooked through, add to the crockpot.

5. Dice up jalapenos and add to the crockpot

6. Add beans and crushed tomatoes to the crockpot

7. Add Cayenne pepper, salt, pepper and M&S Maple Syrup and give the everything in the crockpot a good mix!

8. Pour in broth of choice

9. Cook on low for 6-7 hours

10. Add frozen fire roasted corn within the last 1-2 hours

11. Taste Test! Add additional seasonings + broth if needed

12. Serve and add your toppings! (Recommend Vermont Cabot Cheddar cheese, sour cream and tortilla strips)


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