1 T. Olive oil
1 yellow onion, diced
2 green bell pepper, diced
1 lb. ground venison
4–5 garlic cloves, minced
2 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. paprika
˝ tsp. cinnamon (optional)
1 and ˝ tsp. salt
˝ tsp. pepper
3 Tbsp. tomato paste
1 tsp. Worchestershire sauce
1 orange, juiced (5 T)
1 lime, juiced (2 T)
1.5 cups venison or beef stock or stout beer
28 oz. diced tomatoes, drained
15 oz. black beans, drained and rinsed
15 oz. kidney beans, drained and rinsed

1 T. Olive oil 1 yellow onion, diced 2 green bell pepper, diced 1 lb. ground venison 4 –5 garlic cloves, minced 2 Tbsp chili powder 1 Tbsp cumin 1 tsp paprika 1 and ˝ tsp. salt 3 Tbsp tomato paste 1 tsp Worchestershire sauce 1 orange, juiced (5 T) 1 lime, juiced (2 T) 1 5 cups venison or beef stock or stout beer 28 oz. diced tomatoes, drained 15 oz. black beans, drained and rinsed 15 oz. kidney beans, drained and rinsed

Begin by heating the olive oil in a large pot over medium heat. Add the onion and peppers and cook until the onions start to brown on the edges, about 5-7 minutes. Then, add the venison and brown.

Once the venison is browned add the garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Saute for 1-2 minutes and then add the tomato paste. Cook for an additional minute, incorporating the tomato paste.

Then, deglaze the pot with Worchestershire sauce, orange juice, and lime juice. Scrape the bottom of the pot and add the stock, tomatoes, and beans.

Stir well and bring the chili to a boil. Once boiling, reduce the heat to low, cover partially with a lid and let the pot simmer for at least 30 minutes but up to all day. If you’re cooking longer than an hour, be sure to cover the chili fully with a lid so all of the liquid doesn’t evaporate.

Ladle up generous portions, top with your favorite chili toppings, and serve.