Venison Skyline Style Chili

The greatest way to make chili with deer meat. You can adjust this recipe to suit your preferences, but the key is using the pork sausage to give you the fatty flavor that you miss with the lean deer meat. I don't add beans, but some people (like my dad) add red kidney beans as well.

• Ready In: 45 mins
• Serves: 4
• Yields: 4 Bowls

Ingredients

• 1⁄2 lb  venison
• 1⁄2 lb  jimmy dean premium pork hot sausage (comes in 1 lb rolls of breakfast sausage)
• 1⁄8 cup butter
• 4 (15 ounce) cans  of skyline  chili
• 1  lb angel hair pasta (or any type of pasta or macaroni)
•  mild cheddar cheese, finely shredded
•  oyster crackers
• 1  onion, minced
•  Frank's red hot sauce

Directions

1. In a large pot, put in about a quarter-stick of butter and let it melt. Turn the pot over and tilt it around so that the butter coats the entire bottom of the pot, and all around the sides as it melts. This will make it so that the Chili won't crust up and burn to the sides of the pot. Once the butter is melted, begin to heat up Cans of Chili on medium/high heat. Add Venison and Jimmy Dean sausage immediately (no need to brown it first, as the boiling chili will cook it). The meat can even be frozen when you add it, which is what makes this recipe so fast and easy.
2. Keep this pot over medium heat until it begins to boil. When the chili begins to boil, reduce the heat slightly so that it just barely does not boil.
3. Stir the pot regularly and leave it at this heat (just barely not boiling) for about 20 to 30 minutes or until it reaches desired thickness.
4. Boil a separate pot of water and add pasta. Cook pasta until it is done.
5. Chop up an onion into small pieces.
6. To serve, fill a bowl with pasta, then cover with chili, then cover the chili with cheese immediately so that it melts, then add onions (if desired) then oyster crackers. If you want it to be spicier, add Frank's Red Hot sauce.