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  • Wild Game Gourmet


Updated: Jun 19, 2020

Who doesn't love chili? Another perfect way to use up some of that ground meat you have from your last hunt. This recipe is quick and easy, put it in the slow cooker and forget about it. Great for busy families on the go and it freezes well too!

Prep time: 20 minutes

Cook time: 1 hour+

Servings: 10


1 lb ground meat

1 Tbsp olive oil

2 cans pinto beans

2 cans black beans

2 cans kidney beans

1 can stewed, diced tomatoes (or 4 fresh, diced)

1 yellow onion, chopped

1 bell pepper, diced

1 red chili pepper, finely diced

4 cloves garlic, minced

2 cups salsa of your choice (I use homemade)

1 Tbsp chili pepper

1 Tbsp cumin

Salt and pepper to taste

1 bunch green onions, sliced (optional garnish)

Shredded cheddar

Sour cream

Sliced jalapenos

Diced cilantro


-Turn your slow cooker to low and add beans, diced tomatoes, salsa and garlic

-Heat olive oil on medium high heat in a large saute pan

-Add ground meat, diced onion and peppers

-Stir occasionally until meat is brown and and onions and peppers are tender

-Add dry seasonings (chili pepper, cumin, salt and pepper)

-Let simmer for 10 minutes

-Add meat mixture to slow cooker, stir to mix everything completely

-Place the lid on your slow cooker and let chili simmer for at least 1 hr, but it's OK to leave it in there all day, the longer the better!

-Optional: Top with green onion, cheddar cheese, sour cream and jalapenos

Note: Pairs well with homemade bread, corn bread or saltine crackers. Using a stock pot on the stove top to simmer instead of a slow cooker works just as well.


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