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Venison with Black Bean Chili

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“This was actually created for Super Bowl Sunday”
3hrs 30mins

Ingredients Nutrition


  1. Wash and pat dry meat dry.
  2. Mix ingredients together well in a large bowl.
  3. Usually an extra large zip-lock style baggie is what I prefer to use for freshness and ease.
  4. Add venison to baggies and add marinade.
  5. Seal to remove most air, but leave enough so it will shift when turned (at least twice).
  6. Marinate meat overnight prior to cooking please.
  7. In a crock-pot, pour in chicken stock and begin heating on high heat.
  8. In a large skillet over medium high heat, melt the butter and sauté the onion and garlic, stirring occasionally until soft, 3-4 minutes.
  9. Stir in brown sugar and cook until onions and garlic brown slightly, 2-3 minutes.
  10. Stir in the red wine, vinegar, and tomato paste and chicken stock along with the cumin, cayenne, chili powder, salt and pepper.
  11. Bring to a simmer and cook until reduced by half, 30-35 minutes.
  12. Add mixture to chicken stock in crock-pot.
  13. Meanwhile, in large skillet heat oil and fry bacon until it browns.
  14. Remove bacon-leaving grease behind; add venison, salt and pepper.
  15. Brown the meat, stirring occasionally, until brown.
  16. Add crumbled bacon, meat and black beans to mixture in crock-pot.
  17. Add additional spices if necessary.
  18. Let simmer on high for about 3 hours.
  19. Taste for seasoning after about 1 hour.
  20. Turn heat to low and cook until ready to serve.
  21. The longer it cooks, the better it gets!
  22. Enjoy!

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