Venison Chili

• 2 tablespoons olive oil
• 1 medium sweet red bell peppers chopped
• 2 medium onions chopped fine
• 2 clove garlic crushed
• 1 pound venison ground
• 1 pound venison cut in chunks
• 8 ounces tomatoes, canned
• 4 tablespoons tomato paste
• 1 each bay leaves
• 1 teaspoon cumin ground
• 1 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1 tablespoon chili powder mild
• 1 x salt and black pepper to taste
• 1 cup beef stock prefer veal stock if possible
• 2 tablespoons brown sugar dark, to taste
• 2 cans hot chili peppers small
• 14 ounces red kidney beans canned

1. Heat olive oil in large saucepan.
2. Add onions, garlic and bell peppers.
3. Fr until soft.
4. Brown all meat and add to above.
5. Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spoon.
6. Bring to a boil.
7. Reduce heat to low and cover.
8. Add chili peppers.
9. Simmer for two hours, stirring occasionally.
10. Add kidney beans and simmer for another 30 minutes.
11. Remove bay leaf and serve.

olive oil, sweet red bell peppers, onions, garlic, ground, tomatoes, tomato paste, bay leaves, cumin ground, oregano, cayenne pepper, chili powder mild, salt, beef stock prefer, brown sugar, hot chili peppers, red kidney

Taken from recipeland.com/recipe/v/venison-chili-33708 (may not work)