In an effort to change up the typical chicken supper, I came up with a “on-the-fly” recipe. Before pureeing the jalapeno, you can add more heat by leaving the seeds and ribs in.
| Prep Time: | 45 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 482 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 12 g |
| Protein | 45 g |
| Saturated Fat | 8 g |
| Sodium | 1515 mg |
| Sugars | 12 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I added lots of barbeque sauce to give it more flavor.
The original recipe was much spicier. Allrecipes changed my original recipe. I used baby portabella mushrooms, more chili powder, more paprika, more garlic, and sweet italian sausage. I also did not use the liquid with canned diced tomatoes, I like my chili thick, not runny. Thank you for the great reviews!!
The recipe was good but I thought it needed more spice. I added several tablespoons of Tabasco Chipolte sauce. I also added canned and rinsed red kidney and white navy beans. I thought it turned out very good. Men at a church wild game feast ate it all, so it must have been good.
Didn’t have any Italian sausage, so spiced up some breakfast sausage w/ no problems. Also added another pound of ground venison; it was a little too saucy. Made for a friend watching her diet and she loved it!
I added some BBQ sauce, and took first place in a local chili cook off with this recipe three years ago. Very good.
I used caribou burger w/venison steak. The entire group liked it….