Venison Crockpot Chili Mac

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Chili Mac! A childhood favorite! Hey, anything with noodles in it will probably be a hit in this house.

And with lots of proteins and hidden veggies it’s an even bigger success.

This is an excellent crockpot meal to prep the night before, throw it in the crockpot before leaving for work in the morning, and eat within 30 minutes of walking in the door at night.

Back when I was in college I had an English professor who was a hunter, and at the end of the semester he put together a chili cook-off in the classroom. I can’t remember the relevance to the course, but I do remember that he used cubed venison stew meat in his chili. I also remember thinking, “This is not chili.” In my opinion, chili should be made with ground venison, not stew meat. But his “chili” was still good.

However, when I made this recipe I was still out of hamburger meat. I had plenty of roasts, so I opted to cube one up and use it in place of ground venison. If you choose to use ground venison for your Venison Crockpot Chili Mac brown it in a skillet before adding it to the crockpot.

Here’s what you need:

Venison Roast or Ground Venison  |  Beef broth  |  Paprika  |  Cayenne  |  Pepper
Chili Powder  |  Garlic Powder  |  Salt  |  Cumin  |  Chicken bouillon
Onion  |  Jalapeno  |  Serrano  |  Pinto beans  |  Crushed tomatoes  |  Diced tomatoes  |  Curly pasta

This post may contain affiliate links. Affiliate link disclosure shared below.


Step 1 ~ 2 minutes

The spices will come in two batches:  one set of spices in the morning, and a second addition of spices in the evening.

The first set of spices include:  2 Tbsp chili powder, 1 tsp garlic powder, ½ tsp salt, ½ Tbsp cumin, ½ tsp cayenne, ½ tsp pepper, and 1 chicken bouillon cube.

Measure out the spices and set them aside.


Step 2 ~ 5 minutes

Chop up half an onion and rinse off the peppers.


Step 3 ~ 5 – 15 minutes

Either brown 1 to 1½ pounds ground venison, or cube a 2 pound venison roast.

Place the meat into the bottom of a large crockpot.

Add the chopped onion, peppers, 1 c pinto beans, 28 ounce can crushed tomatoes, and 15 ounce can diced tomatoes.


Step 4 ~ 5 minutes

Stir the chili mix together and add the spices.

Stir in two 16 ounce cans beef broth.

Stir it all together until fully combined.


Step 5 ~ 8 hours

Cover the crockpot with a tight fitting lid and set the heat to low. Cook for 8 hours until the meat and beans are fully cooked and tender.


Step 6 ~ 20 minutes

This step can be completed the night before or the night of.

To cut down on prep time the night of, cook 8 ounces of curly pasta according to the package directions. Drain the pasta and cool slightly.

Transfer the pasta to a gallon zipper bag and refrigerate.


Step 7 ~ 5 minutes

About 30 minutes before serving the chili mac, measure out 1 Tbsp chili powder, 1 tsp paprika, and ½ Tbsp cumin.

The chili mac is looking good!

Add the final spices

and the precooked pasta.


Step 8 ~ 5 minutes

This step is optional. If you decide you want a thicker base for your chili mac, scoop out a few spoonfuls of the chili sauce from the crockpot and add 1 – 2 Tbsp flour.

Stir it up

and add it to the crockpot.

Stir to fully incorporate the thickening agent to the chili mac, recover, and let it cook for a few more minutes to allow the flour to thicken up.


Step 9 ~ 2 minutes

Serve the Venison Crockpot Chili Mac topped with sour cream, cheese, and sliced green onion.

A little beer bread on the side is always a good idea, too.

Leftovers make excellent lunches for the week ahead.

How many bowls would you eat? And what’s your preference:  ground venison or cubed roast? I’d love to hear how you make it so be sure to chime in with a comment below!

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Disclosure of Material Connection: Some of the links in the post above may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services that I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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