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1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced venison sausage and cook for 4 to 5 minutes until browned at the edges, then remove to a plate.
12 oz Smoked venison sausage, sliced into half-moons,
2 tbsp Olive oil
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2. In the same pot, add the ground venison with the salt and black pepper. Cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining.
1.5 lb Ground venison,
1.5 tsp Salt,
0.5 tsp Black pepper
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3. Add the onion, green bell peppers and red bell pepper to the pot. Cook for 5 to 6 minutes, stirring, until softened. Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika and oregano and cook for 1 minute until fragrant and the paste darkens slightly.
1 piece Yellow onion, diced,
2 pieces Green bell peppers, diced,
1 piece Red bell pepper, diced,
4 clove Garlic,
3 tbsp Chili powder,
1.5 tbsp Ground cumin,
1 tsp Smoked paprika,
1 tsp Dried oregano,
2 tbsp Tomato paste
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4. Pour in the crushed tomatoes and water, scraping up any browned bits from the bottom. Return the sausage to the pot and bring to a boil, then reduce the heat to low.
12 oz Smoked venison sausage, sliced into half-moons,
2 can Canned crushed tomatoes,
1 cup Water
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5. Simmer partially covered for 45 minutes, stirring occasionally, until thick and the flavors meld. Stir in the black beans if using and cook 10 more minutes.
0.5 can Canned black beans, drained and rinsed (optional)
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6. Stir in the apple cider vinegar to brighten the flavors, then taste and adjust the salt. Ladle into bowls and serve hot.
1.5 tsp Salt,
1 tsp Apple cider vinegar
