Bold Venison Chili (Print Version)

# Ingredients:

01 - 2 pounds of venison, a lean and flavorful meat, great for making chili stand out.
02 - 2 tablespoons of oil, just enough to brown the meat.
03 - 2 yellow onions, diced for a strong, aromatic base.
04 - 4 finely minced garlic cloves for an extra layer of flavor.
05 - 1 green bell pepper, chopped, adds mild sweetness.
06 - 2 fresh jalapenos, de-seeded and diced for a little heat.
07 - 2 tablespoons of ground cumin to bring a warm, earthy note.
08 - 4 tablespoons of chili powder, the key to bold chili flavor.
09 - 1 tablespoon of smoked paprika for that smoky kick.
10 - A pinch to ½ teaspoon of red pepper flakes, totally optional but adds heat if you love it spicy.
11 - ½ teaspoon of black pepper for a touch of seasoning.
12 - 2 teaspoons (or to your taste) of salt.
13 - 3 cups of beef broth, makes the chili rich and hearty.
14 - ¼ cup of Worcestershire sauce, for a savory depth of flavor.
15 - 30 ounces of pinto beans, rinsed and ready to use.
16 - 15 ounces of kidney beans, also rinsed and good to go.
17 - 15 ounces of black beans, another layer of texture.
18 - 28 ounces of canned crushed tomatoes, including the juice.
19 - 6 ounces of tomato paste, thickens the chili and makes it rich.

# Instructions:

01 - Get your Dutch oven or big sturdy pot on medium-high heat, then add the oil and let it heat up.
02 - Once hot, toss in the venison and let it cook all the way through, stirring occasionally.
03 - Mix in the diced onions, minced garlic, green pepper, and jalapenos. Let them soften for a few minutes.
04 - Sprinkle in salt, pepper, chili powder, cumin, paprika, red pepper flakes (if you've got them), and Worcestershire sauce. Stir well and cook it all together briefly.
05 - Pour the broth in and bring everything to a good boil. Then turn the heat to medium so it doesn’t overcook.
06 - Stir in your crushed tomatoes and tomato paste. Mix it all up until combined.
07 - Pop in all your rinsed beans—pinto, kidney, and black. Stir it well to distribute evenly.
08 - Turn down the heat as low as it’ll go and let it gently simmer for an hour, stirring from time to time to blend the flavors together.

# Notes:

01 - This is a filling, comforting dish that’s great for chilly evenings, made special with venison.
02 - Perfect for potlucks, family gatherings, or game day meals. Refrigerate leftovers for up to three days.
03 - Top it however you like—cheese, sour cream, scallions, or even crunchy corn chips for extra texture.

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