Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
4 servings (serving size: 1 cup chili and 1 tablespoon crumbled goat cheese)

Venison's robustness makes this dish stand out. Use jalapeño-flavored or andouille chicken sausage to lend fire to the dish, or blunt the spice with mild goat cheese, or substitute sour cream.

How to Make It

Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; sauté minutes or until onion is tender, stirring to crumble sausage. Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally. Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until venison is tender. Stir in black beans; cook 10 minutes or until thoroughly heated. Top each serving with crumbled goat cheese. Serve with jalapeño slices, if desired.

Ratings & Reviews

keberlein's Review

mamafalzone
December 15, 2008
This is a great, solid recipe. Not too hot with a good robust, full taste. Goat cheese made a surprisingly-good accent and was a nice change from sour cream. I made this in a pressure cooker with venison stew meat that I get from a friend; this method of cooking yields almost fork-tender meat in about 30 minutes of cooking under pressure. I served it with the spicy jalepeno corn bread from the same issue.

EllenDeller's Review

Belladonna714
April 19, 2013
Delicious recipe--could not find chicken sausage so I bought ground chicken breast and added seasonings. Used canned tomatoes and subbed the liquid from the tomato can for the (yuck) water. I do not use water in soups or stews as it just dilutes the taste. Otherwise followed directions exactly and served with the CL wholegrain cornstick recipe. The goat cheese is genius--I also added some chopped cilantro and green onion for color and a bit of flavor burst.

Belladonna714's Review

carolfitz
November 07, 2010
This was one of the best chilis I've ever had! The flavor had so much depth and the goat cheese topping was an awesome addition! I will definetly be making this again!

mamafalzone's Review

keberlein
February 25, 2009
I am always looking for creative ways to cook with venison since my husband is a big hunter. This recipe was awesome. My tweaks - I used one hot Italian venison sausage link, substituted a 28 oz can of whole tomatoes, coarsely chopped instead of the plum tomato. Since I added the juice from the tomatoes, I omitted the 1 cup of water. Also, I couldn't find ancho chile powder, so I used regular chili powder. Served with Mexican cheese and crusty Italian bread. My husband has already asked when I will make this dish again!

carolfitz's Review

EllenDeller
November 10, 2008
Used hot turkey sausage & ground venison (couldn't find loin). Otherwise made to recipe. Good flavors and attractive in the bowl but probably should have used two cans of beans with the all-ground-meat.