Dangalo's Venison Chili
  • 1 lb. venison, cubed;
  • 1 lb. hot bulk pork sausage
  • 1 small onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 (30 oz.) can kidney beans, drained and rinsed
  • 1 (24 oz.) can unsalted tomato sauce
  • 1 1/2 tsp. salt
  • 3 Tbsp. chili powder
  • 5 whole cloves
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1 1/2 tsp. garlic, minced
  • olive oil

In a large skillet drizzle a small amount of olive oil and heat on medium. Add onions and bell pepper to the skillet and saute until the onion is tender and transparent. In a large dutch oven brown the venison and sausage. Drain the fat from the meat and add it back to the dutch oven. Add the onion mixture, beans, tomato sauce, salt, chili powder, cloves, cumin, oregano, garlic and 1/2 cup water to the meat mixture. Stir and cover mixture. Simmer and stir occasionally for 2 hours. During this time add water as needed to reach the consistency that you prefer. Allow to cool slightly before serving.


  • This recipe works well with venison, antelope, and nilgai.
  • Bleeding the venison is recommended if your meat has an undesirable gamey flavor, but it is not required. Soaking the cubed meat in buttermilk overnight will also remove the gamey flavor.
  • Beans are optional. Traditionally Texas style chili does not contain beans.