Venison Burger and Steak Chili Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

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

Directions

1. In a large skillet, cook the Italian sausage over medium-high heat until crumbled and browned. Transfer it to a large Dutch oven.
2. Sear the venison cubes in the same skillet until well-browned, then add them to the Dutch oven.
3. Add the ground venison to the skillet and cook until crumbly and no longer pink. Transfer to the Dutch oven.
4. Heat olive oil in the skillet over medium-high heat. Add the sliced mushrooms and cook for about 2 minutes, until softened.
5. Add the diced onion and minced garlic to the skillet. Cook until the onion becomes translucent, about 2 minutes.
6. Stir in the diced green and red peppers, red chile pepper, and minced jalapeno peppers. Cook for another 3-4 minutes until softened, then transfer the mixture to the Dutch oven.
7. Add the tomato paste, tomato sauce, black beans, diced tomatoes with their liquid, and water to the Dutch oven. Stir everything to combine.
8. Season the mixture with chili powder, paprika, cayenne pepper, and oregano. Bring it to a simmer over medium-high heat.
9. Once simmering, reduce the heat to medium-low, cover, and let it cook for about 2 hours, or until the venison pieces are tender.
10. Before serving, season with salt and pepper to taste, and stir in the minced fresh parsley.
11. To serve, sprinkle each portion with shredded Cheddar cheese.

Nutrition Facts (per serving)

• Calories: 482
• Fat: 18g (23% Daily Value)
• Saturated Fat: 8g (39% Daily Value)
• Cholesterol: 128mg (43% Daily Value)
• Sodium: 1515mg (66% Daily Value)
• Total Carbohydrate: 35g (13% Daily Value)
• Dietary Fiber: 12g (41% Daily Value)
• Total Sugars: 12g
• Protein: 45g (89% Daily Value)
• Vitamin C: 67mg (75% Daily Value)
• Calcium: 299mg (23% Daily Value)
• Iron: 12mg (66% Daily Value)
• Potassium: 1418mg (30% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.