Description
Venison chili is a big hit our house during the holidays and football season!
Ingredients
- 1 pound boneless venison steak, cubed
- 1 pound pork sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (6 ounce) can tomato paste
- hot pepper sauce to taste
- salt and ground black pepper to taste
- 1 (15.5 ounce) can cannellini beans, drained
- 1 (10 ounce) can diced tomatoes with green chiles
- 3 tablespoons chili powder, or to taste
- 1 cup shredded Cheddar cheese for garnish
Instructions
- Place the venison and sausage in a large skillet and cook
- breaking up with a wooden spoon as necessary
- over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic
- and cook until aromatic
- about 3 minutes. Drain
- and mix in the tomato paste. Season to taste with hot pepper sauce
- salt
- and pepper.
- Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover
- and cook 8 to 10 hours on Low
- or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Servings: 8