Dinner

Venison Andouille Chili is for Dinner.

Venison Andouille Chili takes 10 minutes to prepare.

Venison Andouille Chili takes 180 minutes to cook.

Venison Andouille Chili makes 12 servings.

The ingredients for Venison Andouille Chili are:

1 yellow onion
1 1/2 pounds light kidney beans, dry(soaked)
2 pounds ground venison
1 pound market fresh andouille sausage
1 can crushed tomatoes 28 oz
1 can tomato sauce 8oz
1 small can petite diced tomatoes
6 cloves garlic sliced
1/2 tbsp chipolte chili powder
1 tbsp chili powder
2 tsp cumin
1 tsp white pepper
1 tsp black pepper
1 tbsp tumeric

Here is how you make Venison Andouille Chili:

Soak beans overnight, drain and cover with fresh water. Bring to a boil, reduce heat and simmer for 1 to 2 hours,adding water as needed. Add chopped onion, garlic, tomato and tomato sauce to beans. In a skillet, brown venison and add to chili, wipe out skillet and add sausage, covering with water. Boil sausage, turning occasionally, until done(usually when water has evaporated) brown in skillet, then slice into 1/2 inch slices. Add to chili. Stir spices together in 1/2 cup cold water, then add to chili and simmer for 30 minutes or until beans are tender.Serving Size:?makes 12 servings

The nutritional information for Venison Andouille Chili is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 479.6

• Total Fat: 12.2 g
• Cholesterol: 107.4 mg
• Sodium: 395.5 mg
• Total Carbs: 42.8 g
• Dietary Fiber: 9.1 g
• Protein: 40.6 g

Venison Andouille Chili is Mexican cuisine.