Slow Cooker Venison Chili for the Big Game
Ingreadient
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1 pound boneless venison steak, cubed
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1 pound pork sausage
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1 onion, chopped
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2 cloves garlic, minced
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1 (6 ounce) can tomato paste
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hot pepper sauce to taste
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salt and ground black pepper to taste
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1 (15.5 ounce) can cannellini beans, drained
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1 (10 ounce) can diced tomatoes with green chiles
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3 tablespoons chili powder, or to taste
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1 cup shredded Cheddar cheese for garnish
Direction
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Cook venison and sausage in a large skillet over medium heat until no longer pink and evenly browned, breaking up with a wooden spoon as necessary. Drain grease. Stir in onions and garlic; cook until fragrant, about 3 minutes. Drain grease. Stir in tomato paste; season with hot pepper sauce, salt, and black pepper.
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Add cannellini beans, tomatoes, and chili powder to a slow cooker; stir in venison mixture. Cover the slow cooker.
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Cook on Low, 8 to 10 hours, or on High, about 5 hours. Sprinkle servings with Cheddar cheese.
