Venison Sausage Chili
This is a quick recipe and it tastes even better warmed up the second day.
Ingredients
- 1 lb. ground venison sausage
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 2 garlic cloves minced
- 1 jalapeño pepper seeded and chopped
- 2 Tablespoons chili powder
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground red pepper
- ½ teaspoon freshly ground black pepper
- 1 14.5oz. can petite diced tomatoes undrained
- 1 14oz. can chicken broth
- 1 Tablespoon tomato paste
Instructions
- Heat a large saucepan over medium heat and coat with cooking spray. Add venison and cook until browned and no longer pink. Remove from pan and keep warm.
- Add onion, peppers, and garlic to pan, cooking 10 minutes or until tender, stirring frequently.
- Add chili power, salt, cumin, red and black pepper. Add venison back to the pan with tomatoes, chicken broth, and tomato paste, stirring well.
- Bring to a boil, cover and reduce heat to low, simmering for 30 minutes.
- Remove the lid, and cook an additional 15 minutes. Serve with shredded cheese and sour cream.