Hearty Venison Chili

Ingredients

Olive oil

2 tablespoons

Ground venison

1 pound

Onion

1 large, diced

Garlic

4 cloves, minced

Diced tomatoes

2 (14.5-ounce) cans, undrained

Black beans

1 (15-ounce) can, drained and rinsed

Kidney beans

1 (15-ounce) can, drained and rinsed

Chili powder

2 tablespoons

Ground cumin

1 tablespoon

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Optional toppings

as desired (shredded cheese, sour cream, jalapeños)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the ground venison and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 5 minutes.
4. Add the canned diced tomatoes (with their juices), black beans, kidney beans, chili powder, cumin, salt, and black pepper to the pot.
5. Stir everything together and bring the mixture to a boil over high heat.
6. Once boiling, reduce the heat to low, cover, and let simmer for at least 1 hour, stirring occasionally to prevent sticking. For best flavor, simmer for 2 hours.
7. Before serving, taste and adjust seasoning if necessary. If you prefer a thicker chili, let it simmer uncovered for the last 15 minutes.
8. Serve hot, garnished with your choice of toppings like shredded cheese, a dollop of sour cream, or sliced jalapeños.