Ingredients:

  • 2 lbs ground venison
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes with green chiles
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 cup beef broth

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the ground venison and cook until browned and the liquid has evaporated.
  2. Stir in the diced onion, bell pepper, and garlic; sauté for 5 minutes until onions are translucent.
  3. Lower heat to medium. Stir in chili powder, cumin, smoked paprika, cayenne, salt, and pepper, toasting for 2 minutes.
  4. Stir in the Worcestershire sauce and apple cider vinegar to deglaze the pan, scraping up the browned bits.
  5. Pour in crushed tomatoes, diced tomatoes, beef broth, and drained kidney beans. Stir to combine.
  6. For stovetop: Bring to a light boil, then reduce heat to low. Cover and simmer for 45-60 minutes. For slow cooker: Transfer mixture to Crockpot and cook on Low for 6-8 hours or High for 3-4 hours.
  7. Taste and adjust seasoning. Remove from heat and let the chili rest for 10 minutes before serving.