This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Venison Tequila Chili
Slow Cooker Venison Chili for the Big Game
'The Pacemaker' Venison Burger
Johnny Marzzetti with Ground Venison
Venison Steak Strips
more »
Top Related Articles
Grilling Times for Venison
Easter Ham
Budget-Friendly Recipes for Ground Beef
A Spring Feast
Slow Cookers: Still Hot!
Making Beef Stock
Stuffing and Dressing
Roasting Meat
Corned Beef Basics
Roasting Lamb
Related Collections
Canned Black Beans
Canned Tomatoes
Canned Beans and Peas
Canned Vegetables
Red Chile Peppers

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Venison Burger and Steak Chili

By: Jennifer Mills

"This is our home made deer chili recipe. We eat venison whenever possible as it is healthier than beef. This is a great chili to serve at parties and to get friends that think they don't like venison to try it out. They will be greatly surprised! Enjoy!"

Rate/Review | Read Reviews (4)

What to Drink?
	Syrah
	Negroni Cocktail II
	Apple Julep

Prep Time:
45 Min

Cook Time:
2 Hrs 30 Min

Ready In:
3 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1/2 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
1/4 teaspoon chili powder
2 tablespoons paprika
1 dash cayenne pepper
2 tablespoons dried oregano
Salt and pepper to taste
1/4 cup minced fresh parsley
1 (8 ounce) package shredded Cheddar cheese

Directions

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.