- 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
- 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.
04/12/2018
recipepes.com
Slow Cooker Venison Chili for the Big Game, recipe
PT15M
PT1H
5
455 calories
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