2tablespoonschili powder (chilli powder in British English)
1teaspooncumin
1teaspooncayenne pepper
⅛teaspoonground cinnamon
1teaspoonWorcestershire sauce
Instructions
Cook venison and sausage in olive oil over medium heat until browned. Add onion and garlic; cook 5 minutes or until tender. Drain. Add salt and pepper to taste.
In a slow cooker, add all remaining ingredients and mix well. Add meat mixture and combine.
Cover and cook on low for 6 hours or on high for 2 hours. After cooking, skim off fat. Serve topped with cheddar cheese (or sour cream).
Notes
Any kind of beer will do, but dark beer is best for this recipe. If you don’t want to add beer, you may substitute chicken broth.
If you want a little more heat, use hot Italian sausage or add an additional 1/8 teaspoon cayenne pepper.