Slow Cooker Venison Chili for the Big Game |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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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 |
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.
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