Ingredients
10 servings
- •2 tablespoons olive oil, divided
- •2 pounds ground venison
- •1 ½ pounds bulk mild Italian sausage
- •¼ cup butter
- •1 large sweet onion, chopped
- •1 jalapeno pepper, seeded and chopped
- •3 teaspoons minced garlic
- •2 (14 ounce) cans stewed tomatoes, chopped
- •6 tablespoons chili powder
- •4 teaspoons beef bouillon granules
- •2 teaspoons liquid smoke flavoring
- •1 ½ teaspoons ground cumin
- •1 ½ teaspoons cayenne pepper
- •½ teaspoon ground allspice
- •2 (12 fluid ounce) cans or bottles Pilsner-style beer
- •1 (16 ounce) can light red kidney beans, rinsed and drained
- •1 (16 ounce) can dark red kidney beans, rinsed and drained
- •1 (8 ounce) can tomato sauce
- •¼ cup bourbon
Instructions
- Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add venison and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Heat remaining tablespoon olive oil over medium-high heat in a separate skillet. Add sausage and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine venison and sausage in a large pot.
- Melt butter over medium heat in a skillet. Add onion, jalapeno, and garlic and cook and stir until softened, 5 to 7 minutes. Carefully transfer mixture to a food processor and lightly blend. Add to meat mixture.
- Lightly blend tomatoes in a food processor; add to meat mixture. Add chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after each addition. Stir in beer, kidney beans, tomato sauce, and bourbon.
- Bring chili mixture to a boil; reduce heat to low and let simmer until thickened and reduced, about 1 hour.
Nutritional Facts
Per 10 servings
- Calories: 506
- Carbohydrate: 29g
- Fat: 25g
- Fiber: 9g
- Protein: 35g
- Sugar: 5g