Monday, September 15, 2008

Venison, Sausage, and Black Bean Chili (or close)

I made this Venison, Sausage, and Black Bean Chili on Saturday night, with one major substitution. Instead of venison (approx $12.50/lb), I used ground bison. I could have also used the 96% beef. For chicken sausage, I used a spicy italian sausage, which added so much great flavor.
This chili was absolutely fantastic. We can't wait to make it again, and if I had a dime for every time this chili came up in conversation this weekend, I'd have at least 50 cents.

And for once, I actually took a real picture.


wirrek said...

You used bison? That is so cool! Do you think beef would have tasted the same? I am so proud of you for taking a picture!

Robin said...

So glad you tried this one ... I've been debating on trying one of the chilis this month. I'm just waiting for the temps to dip under 100F first! Thanks for the review.

Mel said...

Wirrek, I absolutely think beef would have tasted the same. The real flavor comes from the sausage, so buy a yummy one.

And Robin, I cooked this on the first day below 95!