Venison Chili

• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 small hot green chili pepper, minced (optional)
• 1 1/4 lbs venison, cut into 1/2 inch cubes
• 3/4 lb ground venison (or ground pork)
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 3 tablespoons ground chili powder
• 2 tablespoons ground cumin
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon cayenne pepper
• 1 large red bell pepper, seeded and chopped
• salt
• fresh ground black pepper
• 1 (10 ounce) can red kidney beans, drained

1. Put all except beans into slow cooker on low for 4 hours.
2. Add beans 1 more hour.
3. Serve on a bed of rice, topped the grated sharp cheddar cheese, sour cream, salsa, avocados, and or more Chili peppers.

olive oil, onion, garlic, green chili pepper, ground venison, tomatoes, tomato paste, ground chili powder, ground cumin, worcestershire sauce, cayenne pepper, red bell pepper, salt, fresh ground black pepper, red kidney beans

Taken from www.food.com/recipe/venison-chili-52951 (may not work)