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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: : -

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.
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.

8 servings

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