Ingredients

The following ingredients have 4 Servings
  • 2 1/4 pound ground venison
  • 3/4 pound pork sausage
  • 2 Tablespoons olive oil
  • 1 Tablespoon unsalted butter
  • 1 1/2 large onions chopped
  • 5 cloves garlic minced
  • 1 large jalapeño diced (remove inner ribs and remove all seeds if you don't like it too hot)
  • 2 Tablespoons chili powder
  • 2 Tablespoons cumin
  • 2 teaspoons oregano
  • 2 teaspoons thyme 3 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 24 oz. low-sodium beef broth
  • 14.5 oz. can low- sodium chicken broth
  • 1 Tablespoon sauce from Chipotles chilies in Adobo Sauce. (we make our own, check out the recipe)
  • 1 15 oz. can tomato sauce
  • 1 10 oz can Ro-Tel tomatoes (if you don't like spicy, add 14 oz. can of diced tomatoes)
  • 2 14 oz. cans Pinto beans (drained)
  • Your choice of pasta cooked according to directions
  • *Optional sour cream and shredded cheddar cheese.
  • 1.5 cup corn ((optional frozen))

Instruction

  • Heat the oil and butter in a large pot or Dutch oven.
  • Add the venison and sausage and cook about 10 minutes, stirring to break up the pieces.
  • Stir in the onions, garlic, and jalapeño pepper and continue to cook until tender and translucent.
  • Add the cumin, chili powder, oregano, thyme, bay leaves, adobo sauce, salt, and pepper. Stir well. Cook for about 10 minutes.
  • Add the beef broth, chicken broth, tomato sauce, Ro-Tel tomatoes (or regular tomatoes) and bring to a simmer.
  • Simmer for 60 minutes, stirring often. Add the beans and continue to simmer for an additional 30 minutes.
  • Add corn if desired.
  • Taste and see if the chili needs any additional seasoning.
  • Before serving add some cooked pasta in the bottom of a bowl then pour the hot chili over it.
  • You may add some sour cream and shredded cheddar cheese, if you like.