Instructions

1. Brown the venison:
2.  In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add the venison and cook until browned. Break it apart with a spoon as it cooks.
3. Add veggies:
4.  Add the onion, garlic, bell pepper, and jalapeños. Cook until softened, about 5–7 minutes.
5. Season:
6.  Stir in the chili powder, cumin, paprika, oregano, cayenne, salt, and black pepper. Cook for 1 minute to bloom the spices.
7. Add tomatoes and broth:
8.  Add diced tomatoes, tomato sauce, tomato paste, and broth. Stir well to combine.
9. Simmer:
10.  Bring to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes, stirring occasionally.
11. Add beans:
12.  Stir in the beans and simmer uncovered for another 15–20 minutes until thickened to your liking.
13. Adjust seasoning:
14.  Taste and add more salt, pepper, or a pinch of brown sugar if needed.
15. Serve hot!
16.  Top with shredded cheese, sour cream, diced onions, jalapeños, or cornbread on the side.