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Silver Sage Venison Chili

Ingredients

  • 1 pound linguica sausage diced (chorizo or wild boar can be substituted)
  • 2 pound venison shoulder roast trimmed of excess fat and gristle and then cut into 1/2-inch cubes
  • 1 medium onion diced
  • 8 garlic cloves minced
  • 2 green bell peppers seeded and diced
  • 2 jalapeno peppers seeded and finely diced
  • 1 quart canned diced tomato with juice
  • 1 cup canned diced roasted green chiles
  • 1 quart green chile salsa or substitute tomato salsa
  • 2 tablespoons chile powder
  • 2 teaspoons cumin
  • 2 tablespoons dried oregano flakes
  • 3 cups cooked pinto beans drained
  • 3 - 4 tablespoons tomato paste
  • 1/4 cups fresh cilantro chopped
  • salt pepper and Tabasco to taste

Instructions

  • In a large stockpot over medium heat, add linguica and cook until lightly browned.
  • Add venison and brown evenly.
  • Add next 4 ingredients and cook for a few minutes.
  • Add diced tomato and next 5 ingredients and simmer until venison is tender. It will take 2 to 3 hours.
  • Add additional salsa or tomato if necessary to keep meat moist while cooking.
  • When meat is just tender, add beans, 2 tablespoons of the tomato paste and cilantro. Heat to warm beans. If you want to thicken the chili, add additional tomato paste as necessary.
  • Season with salt, pepper and Tabasco.