About this recipe:This chilli is packed full of protein. Sausagemeat and venison is pan-seared, then transferred to a slow cooker with cannellini beans and seasonings. Serve with rice, mash, jacket potatoes or tortilla chips. It's perfect for the cold winter nights.
450g boneless venison steak, cubed
450g pork sausagemeat
1 onion, chopped
2 cloves garlic, finely chopped
175g tomato puree
hot pepper sauce to taste
salt and ground black pepper to taste
1 (410g) tin cannellini beans, drained
3/4 (400g) chopped tomatoes with chilli
3 tablespoons chilli powder or to taste
120g grated Cheddar cheese, for garnish
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Method Prep:20min › Cook:8hr › Ready in:8hr20min
Place the venison and sausage in a large frying pan and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain fat. Stir in the onions and garlic and cook until aromatic, about 3 minutes. Drain and mix in the tomato puree. Season to taste with hot pepper sauce, salt and pepper.
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 grated Cheddar cheese.