Print Options

Back to Venison Chili con Carne >

Include these items:

Taste of Home Logo

Venison Chili con Carne

Venison Chili con Carne
Kim Vaughn of Hampton, Virginia shares this thick, spicy chili that’s served over rice. “The venison is tender, and the blend of spices, tomatoes and Italian hot sausage gives it plenty of zip,” Kim notes.
6 ServingsPrep: 20 min. Cook: 1 hour

Ingredients

  • 1 pound bulk hot Johnsonville® Ground Sausage
  • 1 large onion, diced
  • 1 medium sweet red pepper, diced
  • 2 pounds venison steak, cut into 1-1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) beef broth
  • 1/4 cup tomato paste
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • 1/4 cup minced fresh parsley
  • Hot cooked rice, optional

Directions

  • In a Dutch oven, cook the sausage, onion and red pepper over medium
  • heat until meat is no longer pink; drain and set aside.
  • In the same pan, brown venison in oil; drain. Add the tomatoes,
  • broth, tomato paste, brown sugar, cumin, chili powder, oregano,
  • pepper flakes, salt, pepper and sausage mixture. Simmer, uncovered,
  • for 1 to 1-1/2 hours or until venison is tender. Stir in parsley.
  • Serve with rice if desired. Yield: 6 servings.
© Taste of Home 2013

2 of 2

Venison Chili con Carne (continued)

Nutrition Facts: 1 serving (1 cup) equals 435 calories, 19 g fat (6 g saturated fat), 159 mg cholesterol, 868 mg sodium, 20 g carbohydrate, 5 g fiber, 46 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013