Prep Time: 10 minutes | Cook Time: 8 hours
- 1 Tbsp Vegetable oil divided
- 1 lb. ground venison
- 1 lb. mild sausage
- 1 onion diced
- 1 jalapeño seeded and minced
- 4 garlic cloves minced
- 3 Tbsp chili powder
- 1/4 tsp cayenne pepper
- 2 tsp cumin
- 1 15oz can kidney beans drained
- 1 15oz can black beans drained
- 2 15oz cans diced tomatoes
- 1 tsp salt
- 1 12oz bottle of pilsner-style beer
In large skillet, heat 1 tsp oil over medium heat. Add venison and sausage and cook until browned and no longer pink in the middle. Remove from pan and place into slow cooker.
Add remaining oil to skillet and add onion, jalapeño, and garlic cloves. Cook 3 minutes and add chili powder, cayenne pepper, and cumin. Cook for another 3 minutes to toast spices. Add to slow cooker.
To slow cooker, add kidney beans, black beans, diced tomatoes, salt, and the beer. Stir to combine. Set to low and cook for 8-10 hours.
Serve with shredded cheddar cheese and a side of crackers.
If long slow cooking ain't your thing, bump the slow cooker up to high and cook 4-6 hours.
Wash down your chili with a refreshing ginger shandy.