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How to Make Venison Burger and Steak Chili - A Step-by-Step Guide

If you're a fan of hearty, flavorful chili and are looking for a new twist on the classic recipe, then you're in for a treat with this venison burger and steak chili. This recipe combines the rich, robust flavors of venison with the savory, juicy taste of steak to create a chili that is truly mouthwatering. Whether you're a hunter looking for a creative way to use your venison or simply a chili enthusiast looking for a new favorite, this dish is sure to satisfy your cravings.

Venison,...

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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

Information

  • Prep Time: 45 mins
  • Cook Time: 2 hrs 30 mins
  • Total Time: 3 hrs 15 mins
  • Servings: 10
  • Yield: 10 servings

  • 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.

    • Nutrition

    482 cal.

    • Total Fat: 18g
    • Saturated Fat: 8g
    • Cholesterol: 128mg
    • Sodium: 1515mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 12g
    • Total Sugars: 12g
    • Protein: 45g
    • Vitamin C: 67mg
    • Calcium: 299mg
    • Iron: 12mg
    • Potassium: 1418mg

    Categories

    Burger recipes
    Steak recipes
    Chili recipes