Ingredients:

  • 2 pounds venison stew meat, cut into ½-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cans kidney beans, drained and rinsed
  • 1 can diced tomatoes with green chilies
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 2 cups beef or vegetable broth
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Pat venison dry with paper towels, season with salt and pepper.
  2. Heat olive oil in a large pot over medium-high heat. Add onions, garlic, bell peppers, carrots, and celery; sauté until softened, about 5 minutes.
  3. Increase heat; add venison, cooking until browned on all sides, about 7-10 minutes.
  4. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne; cook for 1-2 minutes until fragrant.
  5. Add diced tomatoes, tomato paste, beans, and broth; stir to combine.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
  7. Taste and adjust seasoning as needed; add additional spices or salt/pepper to preference.
  8. Ladle chili into bowls and garnish with fresh cilantro if desired.