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Hearty Venison Chili spicy, well-seasoned, full of flavor.
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5 from 39 votes

Hearty Venison Chili Hunter J’s Original Spicy Award-Winning Recipe

A hearty stew made up of ground venison meat and sausage with a delightful combination of herbs and spices. The meat is slow cooked and full of flavor. The balance and flavors are mouth watering good and you can control the heat of the stew.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Dinner, hearty dish, lunch, Soup, Stew
Cuisine: American, Spanish, Tex-Mex
Servings: 12 people
Calories: 320kcal
Author: Marisa Franca @ All Our Way compliments of Hunter J

Ingredients

  • 2 ¼ pound ground venison
  • ¾ pound pork sausage
  • 2 Tablespoons olive oil
  • 1 Tablespoon unsalted butter
  • 1 ½ large onions chopped
  • 5 cloves garlic minced
  • 1 large jalapeño diced remove inner ribs and remove all seeds if you don't like it too hot
  • 2 Tablespoons chili powder
  • 2 Tablespoons cumin
  • 2 teaspoons oregano
  • 2 teaspoons thyme 3 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 24 oz. low-sodium beef broth
  • 14.5 oz. can low- sodium chicken broth
  • 1 Tablespoon sauce from Chipotles chilies in Adobo Sauce. we make our own, check out the recipe
  • 1 15 oz. can tomato sauce
  • 1 10 oz can Ro-Tel tomatoes if you don't like spicy, add 14 oz. can of diced tomatoes
  • 2 14 oz. cans Pinto beans drained
  • Your choice of pasta cooked according to directions
  • *Optional sour cream and shredded cheddar cheese.
  • 1.5 cup corn (optional frozen)

Instructions

  • Heat the oil and butter in a large pot or Dutch oven.
  • Add the venison and sausage and cook about 10 minutes, stirring to break up the pieces.
  • Stir in the onions, garlic, and jalapeño pepper and continue to cook until tender and translucent.
  • Add the cumin, chili powder, oregano, thyme, bay leaves, adobo sauce, salt, and pepper. Stir well. Cook for about 10 minutes.
  • Add the beef broth, chicken broth, tomato sauce, Ro-Tel tomatoes (or regular tomatoes) and bring to a simmer.
  • Simmer for 60 minutes, stirring often. Add the beans and continue to simmer for an additional 30 minutes.
  • Add corn if desired.
  • Taste and see if the chili needs any additional seasoning.
  • Before serving add some cooked pasta in the bottom of a bowl then pour the hot chili over it.
  • You may add some sour cream and shredded cheddar cheese, if you like.

Nutrition

Calories: 320kcal | Carbohydrates: 12g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 1101mg | Potassium: 857mg | Fiber: 3g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 13.8mg | Calcium: 70mg | Iron: 5.2mg