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Chuckwagon Venison Chili
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Description
A venison version of chili with a kick!
Ingredients
- 2 Tablespoons Butter, Divided
- 8 ounces, weight Spicy Hot Ground Sausage
- 1 pound Ground Venison
- 2-½ cups Red And Green Bell Peppers, Chopped
- 1 Large Onion, Chopped, Divided
- 4 slices Bacon, Cooked And Crumbled
- 15 ounces, weight Canned Chili Beans With Cumin And Cayenne In Chili Sauce
- 10 ounces, fluid Can Rotel Chili Fixin's Seasoned With Green Chilis
- 14-½ ounces, weight Canned Hunts Diced Fire Roasted Tomatoes With Garlic
- 16 ounces, fluid Can Tomato Sauce
- 6 ounces, fluid Canned Tomato Paste
- 1 cup Beef Broth, More If Desired
- 1 Tablespoon Chopped Chipotles In Adobo Sauce
- 1 teaspoon Garlic, Minced From A Jar
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Cumin, Adjust To Taste
- 1 teaspoon Chili Powder (adjust To Taste)
- 3 drops Jalapeno Sauce, Adjust To Taste
- 1 teaspoon Liquid Smoke
- Dollop Of Sour Creme (optional)
- Cheddar Cheese, Shredded (optional)
- Chopped Onion (optional)
- Tortilla Chips (optional)
Preparation
Melt half of the butter in a Dutch oven over medium heat. When melted add the sausage. Cook the sausage until almost done and browned; drain off the grease. Add remaining half of the butter to the pan. Let it melt, then add the ground venison. Cook and stir with the sausage until venison is pink. Drain grease. Add the chopped peppers and onions. Cook until slightly soft. Add the crumbled bacon, chili beans, Rotel Chili Fixin’s, diced tomatoes, tomato sauce and paste; stir. Stir in the broth. Add the chopped chipotles, garlic, salt and pepper, cumin, chili powder, jalapeno sauce, and Liquid Smoke. Stir completely. Let it simmer for 30 minutes, stirring occasionally.
Serve in a bowl with a dollop of sour creme, shredded cheese, and chopped onions on top. Can also serve with a side of tortilla chips.
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