Chuckwagon Venison Chili

Oh, how I love my ground venison. There are so many uses for it. If I don't announce that there is venison in any given recipe, the recipient usually can't tell. But those who don't care for it  and know me will look at me with suspicious eyes and ask, "Is this venison?" 

And I will sweetly smile and ask, "What do you think?"

When their bowl of this kickin' chili is empty, I know I disguised it well.

Here are a few of the ingredients I used. I'm not endorsing any brand here, so feel free to use any brand you like. These and the rest of the ingredients are listed below.

Chuckwagon Venison Chili

8 ounces spicy hot ground sausage, browned and drained

1 pound ground venison, cook until pink, drain

2 ½ cups finely chopped red and green bell pepper

1 large onion, chopped, divided

2 tablespoons butter

4 slices cooked crumbled bacon

1 15-ounce Southwestern Chili Beans with cumin and cayenne in chili Sauce

1 10-ounce can Rotel Chili Fixins’ seasoned with green chilies

1 14.5-ounce can Fire Roasted Diced Tomatoes with garlic

1 16-ounce can tomato sauce

1 6-ounce can tomato paste

1 cup beef broth, more if desired

1 tablespoon chopped chipotles in adobe sauce

1 teaspoon minced garlic 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

sour creme (optional, but believe me, you'll want it!)

shredded cheddar cheese (optional)

chopped onion (optional)

tortilla chips (optional)

I like to stock up on produce when I get into town. But sometimes I don't use it up quick enough and I see it looking a little tired. So, in the case of these red and green Bell Peppers, I diced them up, put them in a freezer bag, and tossed them into the freezer. They were going to be perfect for this soup.

Cook the sausage until almost browned, drain. Cook the venison until pink. Drain.

Toss in the frozen peppers.

While you are waiting for the peppers to thaw, chop up a big onion. Throw half into the pot.

Throw in those leftover pieces of cooked bacon from breakfast.

Stir it all up.

Add the beans, tomatoes...

 tomato sauce and paste...

beef broth...you can add more later if you think the chili needs it.

Don't forget the one tablespoon of chopped chipotles in adobe sauce.

The chipotles give it the kick!

Add the spices and stir.

Three (or more) drops of the jalapeno sauce.

Stir it up good and let it simmer on medium low heat for about 30 minutes, stirring occasionally.

Serve with a dollop of sour creme (this will help cool that kick I was telling you about), sprinkle the shredded cheese and onions over top and serve! You can also serve with a side of tortilla chips for dipping. Yum!

Here's the Printable Recipe...