3# ground venison
2 cans red kidney beans drained & rinsed
2 cans light kidney beans drained & rinsed
1 medium onion diced
1 medium green pepper diced
2-3 cloves garlic finely minced
1 can tomato sauce
2 cans crushed tomatoes (w/ juice)
1/2 small can of tomato paste
1 2.5oz bottle chili powder
salt & pepper
1 tbs Worcestershire sauce
1/2 tsp liquid smoke (optional)
Brown ground venison- breaking up into chunks (not tiny pieces like taco meat) and drain, add to large pot or crock pot and add some salt/pepper. In fry pan w/ olive or vegetable oil sweat onion and green pepper down and add garlic for last few minutes and add to meat in pot. Add beans, all tomato products (half of the paste), the whole bottle of chili powder, Worcestershire sauce and stir to combine. Add salt & pepper to taste and liquid smoke if you choose.
Let this cook down for 45 minutes, gently stirring occasionally and add more salt, pepper and Texas Pete to taste. If you want chili thicker add more tomato paste or some water/beef broth if you want it more thin. Allow to cook for at least an hour or 2 for flavors to combine.
For a more "meaty" chili you can season and cook some thin venison steaks (like flank steak) halfway on grill and cube into 1/4" pieces and substitute for 1# of ground venison. Add to pot and allow to finish cooking in the chili (may not need liquid smoke if steak bits have good grilling flavor).
"Shoot low boys...they're riding shetland ponies in search of true grit" Lewis Grizzard