Venison Chili

Venison Chili

Ingredients:

• 2 Tbsp. olive oil
• 2 onions, chopped
• 1 green bell pepper, chopped
• 5 Tbsp. chili powder
• 2 Tbsp. ground cumin
• 1 Tbsp. dried oregano
• 2 tsp. smoked paprika
• 2 tsp. dried thyme
• 1 tsp. ground coriander
• 10 garlic cloves, minced
• 2 lbs. ground venison
• 2 15.5 oz. cans kidney beans, drained and rinsed
• 2 10 oz. cans fire-roasted diced tomatoes with green chiles, undrained
• 28 oz. can tomato purée
• For serving scallions, cheese and sour cream

Directions:

1. In a stock pot, heat oil over medium-high heat until heated.
2. Add onions, bell pepper, chili powder, cumin, oregano, smoked paprika, thyme, coriander, salt and pepper.
3. Cook until vegetables have softened, 7 to 10 minutes. Stir in garlic until fragrant, about 1 minute.
4. Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes.
5. Stir in kidney beans, tomatoes, tomato puree and bay leaf. Bring to a simmer, cover and cook for 30 minutes.
6. Remove the lid and continue to simmer for 30 minutes longer. Season to taste with salt and pepper.
7. Serve with shredded cheese, scallions and sour cream.