1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons chili powder
1/2 tablespoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1 pound ground venison
1 (~15oz) can kidney beans, drained and rinsed (or any red chili bean)
1 (~15oz) can diced tomatoes, undrained
1 (~15oz) can tomato puree
shredded cheese, sour cream, scallions, or whatever you like
Heat oil in a large stock pot or Dutch oven over medium-high heat. Add onions, bell pepper, chili powder, cumin, cayenne pepper, salt, and pepper. Cook until veggies are soft, about 5 minutes. Stir in garlic and cook for 30 seconds.
Add venison and cook, breaking up clumps with a spoon, until the venison is no longer pink, about 5 minutes.
Stir in the beans, tomatoes, and tomato puree. Lower heat to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer another 30 minutes. Season to taste with salt and pepper.
Serve with whatever toppings you like with your chili.