Deer Chili

🧂 Ingredients

• 2 lbs. ground venison or hot links with casings removed and sliced

  (I prefer the ground venison in bulk like sausage)
• 1 lb. ground pork sausage
• 14.5 oz. can diced tomatoes and green chilies
• 15.5 oz. can light red kidney beans

  drained, or pinto beans, if desired
• 32 oz. can Low Sodium V-8 Original vegetable juice
• 4 oz. pkg. Carroll Shelby's Original Texas Brand Chili Kit

  I used only half of the cayenne pepper packet
• 1 green bell pepper

  diced
• 2 tbsp. olive oil
• 1/2 cup sour cream

  for garnish, if desired
• 1/2 cup sharp cheddar cheese

  grated, for garnish

Instructions

• 1 Coat the bottom of a heavy Dutch oven with olive oil.
• 2 Add venison and sausage and brown until meat is no longer pink and cooked
  through.
• 3 If both venison and sausage are in bulk (rather than in casings) use a hamburger
  chopper to break the meat up in small pieces while frying.
• 4 Add seasoning packet from Chili Kit, also the salt packet and half the cayenne
  pepper packet.
• 5 (Add the whole packet of Cayenne Pepper if you want really hot chili).
• 6 Cook an additional 3 minutes until meat is well coated.
• 7 Add tomatoes, kidney beans and V-8 juice.
• 8 Stir to combine.
• 9 Cover and simmer about one hour.
• 10 Add green pepper and continue cooking about 5 minutes.
• 11 Thicken with the masa corn flour thickening packet from the Chili Kit, if
  desired.
• 12 Garnish each serving with sour cream and cheddar cheese, if desired.

Nutrition Info