Ingredients:
- 2 lbs ground venison (or finely diced venison)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium bell peppers (red and green), diced
- 2 (14.5 oz) cans diced tomatoes, with juice
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups beef or venison broth (low-sodium recommended)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro
Instructions:
- Prepare Your Ingredients: Chop all vegetables and gather your spices. This makes the cooking process smoother.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until translucent. Then add the minced garlic and cook for another minute until fragrant.
- Brown the Venison: Increase the heat to medium-high and add the ground venison. Break it up with a wooden spoon and cook until browned evenly, about 6-8 minutes.
- Add Peppers: Stir in the diced bell peppers and sauté for another 5 minutes until they begin to soften.
- Incorporate Tomatoes and Sauce: Add the diced tomatoes (with juice) and tomato sauce, stirring well to combine.
- Mix in Beans & Broth: Gently fold in the kidney beans, black beans, and broth. Stir well to ensure all ingredients are mixed.
- Season the Chili: Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir to combine.
- Simmer: Reduce the heat to low and let the chili simmer uncovered for 1 hour, stirring occasionally.
- Taste and Adjust: Before serving, taste the chili and adjust seasoning as desired.
- Serve: Ladle the chili into bowls and top with your choice of shredded cheese, sour cream, green onions, and cilantro.