Venison Chili

Ingredients

• 2 Pounds ground venison
• 2 Tablespoons cooking oil
• 2 yellow onions (chopped)
• 4 Cloves garlic (minced)
• 1 green bell pepper (chopped)
• 2 jalapenos (de-seeded and chopped)
• 2 Tablespoons ground cumin
• 4 Tablespoons chili powder
• 1 Tablespoon smoked paprika
• 1/4 to 1/2 Teaspoon red pepper flakes (optional)
• 1/2 Teaspoon black pepper
• 2 Teaspoons salt
• 3 Cups beef broth
• 1/4 Cup Worcestershire sauce
• 30 Ounces pinto beans (canned, drained)
• 15 Ounces kidney beans (canned, drained)
• 15 Ounces black beans (canned, drained)
• 28 Ounces crushed tomatoes (canned, not drained)
• 6 Ounces tomato paste

Instructions

1. 1

   heat: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

2. 2

   Add the ground venison and brown.

3. 3

   cook: Add the chopped onions, minced garlic, chopped green pepper, and chopped jalapenos. Continue to cook until soft.

4. 4

   Add the Worcestershire sauce, salt, pepper, chili powder, cumin, smoked paprika, and red pepper flakes, and cook for 2 minutes.

5. 5

   reduce: Add the beef broth. Bring to a boil and reduce to a medium heat.

6. 6

   Add the crushed tomatoes and tomato paste.

7. 7

   Add the pinto beans, kidney beans and black beans.

8. 8

   Simmer on low for 1 hour, stirring occasionally.