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Venison and Sausage Chili

Cook Time1 hr
Total Time1 hr
Author: Southern Made Simple


  • 1 lb ground venison meat
  • 1/2 lb Conecuh sausage - chopped into small rounds or pieces
  • 2 Tbs Worcestershire Sauce
  • 1 14 oz 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


  • In a large pot over high heat, scramble venison mean until done. Add in pinto, chili and kidney beans, tomatoes and Rotel and stir
  • 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
  • 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
  • Pour onions and bell pepper into pot with remaining ingredients and add in 1 packet of chili seasoning and stir
  • Bring pot to a boil and stir
  • Reduce heat and allow to simmer for 30 minutes
  • Serve with sour cream, shredded cheese, and chopped green onions (if desired)
  • Enjoy!

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