Slow Cooker Venison Chili

• 1 pound boneless venison steak, cubed
• 1 pound pork sausage
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (6 ounce) can tomato paste
• hot pepper sauce to taste
• salt and ground black pepper to taste
• 1 (15.5 ounce) can cannellini beans, drained
• 1 (10 ounce) can diced tomatoes with green chiles
• 3 tablespoons chili powder, or to taste 
• 1 cup shredded Cheddar cheese for garnish

Directions

1. Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper.
2. Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.