SLOW COOKER
Here’s a great dish to clear out your refrigerator or pantry; it uses just about everything you might have on hand. Feel free to substitute any beans and add any canned or frozen vegetables, such as frozen peas and carrots. It will still taste fabulous. Just don’t go throwing in that can of anchovies you have no idea why you bought!
Prep Time:
10 minutes
Cook Time:
4 hours on High or 8 to 10 hours on Low
Serves:
12
1 tablespoon unsalted butter
1 tablespoon olive oil
1 pound ground venison
1 pound venison stew meat
1 large onion, diced
1 (32-ounce) container beef broth
1 (28-ounce) can crushed tomatoes
1 (4-ounce) can chopped green chiles, drained
1 (15.25-ounce) can corn kernels, drained
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can chili beans
1 (1.25-ounce) packet chili seasoning
Shredded cheddar cheese, chopped scallions, chopped jalapeños, and corn chips, for serving
1.
In a large skillet over medium-high heat, melt the butter with the olive oil. Add the ground meat and cook, breaking it up with a wooden spoon into small crumbles, until no longer pink, about 5 minutes.
2.
Transfer the cooked ground meat to a 6- to 8-quart slow cooker, and add the stew meat, onion, broth, tomatoes, green chiles, corn, black beans, chili beans, and chili seasoning.
3.
Cover and cook on High for 4 hours or on Low for 8 to 10 hours.
4.
Serve with bowls of cheddar cheese, scallions, jalapeños, and corn chips at the table.