Venison and Sausage Chili
Cook time
Total time
  • 1 lb ground venison meat
  • ½ lb Conecuh sausage - chopped into small rounds or pieces
  • 2 Tbs Worcestershire Sauce
  • 1 14oz can pinto beans, drained and rinsed
  • 1 14 oz can red kidney beans, drained and rinsed
  • 1 14 oz can chili beans, drained and rinsed
  • 1 15 oz can diced tomatoes
  • 1 10 oz can Rotel (or tomatoes with green chilies)
  • 1 small sweet onion, peeled and diced
  • 1 medium green bell pepper, seeded and diced
  • 2 Tbs minced garlic
  • 1 packet mild chili seasoning
  1. In a large pot over high heat, scramble venison mean until done. Add in pinto, chili and kidney beans, tomatoes and Rotel and stir
  2. In a separate pot add sausage and allow to sizzle for just a few minutes, or long enough to gather a little grease in the pan. Transfer sausage to pot with the venison meat, but reserve the grease drippings
  3. Add garlic, onions and bell pepper into pot with sausage grease and cook for a few minutes until onions and bell peppers reach your desired texture
  4. Pour onions and bell pepper into pot with remaining ingredients and add in 1 packet of chili seasoning and stir
  5. Bring pot to a boil and stir
  6. Reduce heat and allow to simmer for 30 minutes
  7. Serve with sour cream, shredded cheese, and chopped green onions (if desired)
  8. Enjoy!
Recipe by Southern Made Simple at