Venison chilli

• 1 large chopped onion
• 8 garlic cloves, chopped
• 2 red peppers, chopped
• 2 yellow peppers, chopped
• 1 orange pepper, chopped
• 1 green pepper, chopped
• 3 medium Jalapeno, chopped
• 1 lb Pinto beans
• 4 large tomatos
• 2 lb ground venison
• 1 can tomato paste
• 3 can Crushed tomatoes
• 1 tsp olive oil, extra virgin
• 3 tbsp chili powder
• 2 tbsp salt
• 1 tbsp ground black pepper
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 cup water " for de glazing"

1. Start the beans as on package.
2. then continue to do your chopping while your beans come to a boil.
3. Reduce heat after it comes to a boil.
4. Chop your onion keep it separate.
5. Chop your peppers keep those separate.
6. Crush and chop your garlic.
7. Dice up the jalapenos and tomatoes.
8. Add a teaspoon of olive oil to a large pot and heat.
9. Then add your garlic get that nice and brown , followed by your onions cook those tell their translucent.
10. Then add your remaining Peppers and diced tomatoes cook for about 10 minutes high heat continue stirring.
11. then add to beans
12. Add your spices to the meat and mix well
13. In the same large pod brown the meat then add it to the bean pot.
14. Add the can goods
15. Add a cup of water to the big pot and deglaze the s*** out of it.
16. Reduced to half a cup.
17. Mix well and stir lightly on a low heat.
18. Simmer for about 4 hours or until beans reach desired tenderness.

onion, garlic, red peppers, yellow peppers, orange pepper, green pepper, pinto beans, tomatos, ground venison, tomato paste, tomatoes, olive oil, chili powder, salt, ground black pepper, ground nutmeg, ground cloves, water

Taken from cookpad.com/us/recipes/353991-venison-chilli (may not work)