Venison Burger and Steak Chili

Name: Venison Burger and Steak Chili
Total time: 195
Yield: 10
Ingredients: ½ 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; ¼ teaspoon chili powder; 2 tablespoons paprika; 1 dash cayenne pepper; 2 tablespoons dried oregano; Salt and pepper to taste; ¼ cup minced fresh parsley; 1 (8 ounce) package shredded Cheddar cheese

Recipe by Jennifer Mills from allrecipes.com

Dinner 3 Hr. 15 Mins.

Ingredients

10 servings

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½ pound bulk mild Italian sausage
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1 pound cubed lean venison
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2 pounds ground venison
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2 tablespoons olive oil
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8 ounces sliced crimini mushrooms
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1 large onion, diced
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2 tablespoons minced garlic
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1 green pepper, diced
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1 red peppers, diced
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2 red chile peppers, seeded and chopped
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2 jalapeno peppers, seeded and minced
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1 (6 ounce) can tomato paste

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1 (28 ounce) can tomato sauce
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2 (15.5 ounce) cans black beans, rinsed and drained
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2 (28 ounce) cans diced tomatoes, with liquid
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1 cup water, or as needed
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¼ teaspoon chili powder
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2 tablespoons paprika
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1 dash cayenne pepper
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2 tablespoons dried oregano
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Salt and pepper to taste
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¼ cup minced fresh parsley
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1 (8 ounce) package shredded Cheddar cheese

Instructions

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.