Slow Cooker Venison Chili for the Big Game recipe

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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

Nutrition Info

337.6 calories
carbohydrate: 16.5 g
cholesterol: 87 mg
fat: 18.9 g
fiber: 4.6 g
protein: 25.7 g
saturatedFat: 7.8 g
servingSize: -
sodium: 1066.2 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

Venison chili is a big hit our house during the holidays and football season!

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