Ingredients

  • 1 pound boneless venison steak, cubed
  • 1 pound pork sausage
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (6 ounce) can tomato paste
  • hot pepper sauce to taste
  • salt and ground black pepper to taste
  • 1 (15.5 ounce) can cannellini beans, drained
  • 1 (10 ounce) can diced tomatoes with green chiles
  • 3 tablespoons chili powder, or to taste
  • 1 cup shredded Cheddar cheese for garnish


Directions

  1. Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper.
  2. Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.

Nutritional Information

Amount Per Serving Calories: 338 | Total Fat: 18.9g | Cholesterol: 87mg