Venison Burger and Steak Chili recipe
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Ingredients
- ½ pound bulk mild Italian sausage 1 pound cubed lean venison 2 pounds ground venison 2 tablespoons olive oil 8 ounces sliced crimini mushrooms 1 large onion, diced 2 tablespoons minced garlic 1 green pepper, diced 1 red peppers, diced 2 red chile peppers, seeded and chopped 2 jalapeno peppers, seeded and minced 1 (6 ounce) can tomato paste 1 (28 ounce) can tomato sauce 2 (15.5 ounce) cans black beans, rinsed and drained 2 (28 ounce) cans diced tomatoes, with liquid 1 cup water, or as needed ¼ teaspoon chili powder 2 tablespoons paprika 1 dash cayenne pepper 2 tablespoons dried oregano Salt and pepper to taste ¼ cup minced fresh parsley 1 (8 ounce) package shredded Cheddar cheese
Nutrition Info
- 481.6 caloriescarbohydrate: 34.5 gcholesterol: 127.7 mgfat: 18 gfiber: 11.6 gprotein: 44.7 gsaturatedFat: 7.8 gservingSize: -sodium: 1515.3 mgsugar: 11.5 gtransFat: : -unsaturatedFat: : -
Directions Venison Burger and Steak Chili
Directions
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Cook sausage in a large skillet over medium-high heat until crumbled and browned, place into a large Dutch oven. Sear venison cubes until well browned, add to sausage. Add ground venison, and cook until crumbly and no longer pink, place into Dutch oven.
Heat olive oil in the skillet over medium-high heat. Stir in the mushrooms, and cook until soft, about 2 minutes. Stir in onion and garlic, cook until the onion is translucent, about 2 minutes. Add the green and red peppers, red chile pepper, and jalapeno, cook until softened, then add to Dutch oven.
Stir in tomato paste, tomato sauce, black beans, diced tomatoes, and water. Season with chili powder, paprika, cayenne, and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the venison pieces are tender, about 2 hours.
Season to taste with salt and pepper, and stir in parsley before serving. To serve, sprinkle with shredded Cheddar cheese.