Venison Burger and Steak Chili

This is a delicious black bean-venison chili with a bit of sweet Italian sausage.

• Preparation Time: 45 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 3 hr 15 mins
• Calories: 482 Calories

Ingredients

• 2 tablespoons olive oil
• salt and pepper to taste
• 1 large onion, diced
• 2 tablespoons minced garlic
• 2 tablespoons paprika
• 2 tablespoons dried oregano
• 1 (6 ounce) can tomato paste
• 2 pounds ground venison
• 2 jalapeno peppers, seeded and minced
• 1 cup water, or as needed
• 1 (8 ounce) package shredded Cheddar cheese
• 1 dash cayenne pepper
• 1 (28 ounce) can tomato sauce
• 8 ounces sliced crimini mushrooms
• 1 green pepper, diced
• 1 pound cubed lean venison
• 2 red chile peppers, seeded and chopped
• 2 (15.5 ounce) cans black beans, rinsed and drained
• 1 red peppers, diced
• 2 (28 ounce) cans diced tomatoes, with liquid
• 0.25 teaspoon chili powder
• 0.25 cup minced fresh parsley
• 0.5 pound bulk mild Italian sausage

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Season to taste with salt and pepper, and stir in parsley before serving. To serve, sprinkle with shredded Cheddar cheese.