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1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground venison, season with half of the salt, and brown for 6-8 minutes, breaking it up, until deeply golden. Transfer to a bowl, leaving the drippings in the pot.
1.5 lb Ground venison,
2 tbsp Olive oil,
0.8 tsp Salt
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2. Reduce heat to medium and add the onion, red bell pepper and jalapeño. Cook for 5-6 minutes until softened, then stir in the garlic and tomato paste and cook for 1 minute until the paste darkens.
1 piece Yellow onion, diced,
1 piece Red bell pepper, diced,
1 piece Jalapeño, minced,
4 clove Garlic, minced,
2 tbsp Tomato paste
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3. Add the chili powder, smoked paprika, cumin, chipotle powder, oregano and black pepper. Stir for 30 seconds until fragrant to bloom the spices.
2 tbsp Chili powder,
1.5 tbsp Smoked paprika,
2 tsp Ground cumin,
1 tsp Chipotle powder,
1 tsp Dried oregano,
0.5 tsp Black pepper
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4. Return the venison to the pot with the crushed tomatoes, black beans, stock and brown sugar. Stir well and bring to a boil.
1.5 lb Ground venison,
1 can Crushed tomatoes,
2 can Black beans, drained and rinsed,
1 cup Beef or venison stock,
1 tbsp Dark brown sugar
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5. Reduce heat to low, partially cover, and simmer for 45-60 minutes, stirring occasionally, until thick and the flavors meld. Add a splash of water if it gets too thick.
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6. Stir in the apple cider vinegar and the juice of the lime. Taste and adjust with the remaining salt. Serve hot, garnished with fresh cilantro.
0.8 tsp Salt,
1 tbsp Apple cider vinegar,
1 piece Lime,
0.2 cup Fresh cilantro (garnish)
