Venison Chili con Carne Recipe

Venison Chili con Carne Recipe photo by Taste of Home

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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.

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Venison Chili con Carne Recipe

Prep: 20 min. Cook: 1 hour

Yield: 6 Servings

20 60 80

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.

Nutritional 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.

Originally published as Venison Chili con Carne in Taste of Home October/November 2005, p49