Venison Chili

Ingredients:

• 2 lbs. ground venison
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can kidney beans
• 1 (15 oz) can black beans
• 2 tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. oregano
• Salt and pepper, to taste
• Shredded cheese, for topping (optional)
• Sour cream, for topping (optional)
• Green onions, chopped for topping (optional)

Instructions:

1. In a large pot, cook the ground venison over medium heat until browned. Drain any excess fat and set aside.
2. In the same pot, sauté the onion, garlic, and bell pepper until soft.
3. Add the cooked venison back into the pot and mix with the veggies.
4. Add the diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, cumin, paprika, oregano, salt, and pepper to the pot.
5. Stir everything together and bring to a boil. Reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
6. Once the chili has thickened, remove from heat and let it cool for a few minutes.
7. Serve the venison chili hot and topped with shredded cheese, sour cream, and chopped green