Hunter Style Chili

• 3 pounds ground venison
• 1 tablespoon vegetable oil
• 3 large yellow onions, coarsely chopped
• 3 large green bell peppers, seeded, deribbed, and coarsely chopped
• 3 large carrots, shredded (1 1/2 cups)
• 3 cloves garlic, crushed
• 3 teaspoons beef bouillon
• 3 tablespoons chili powder
• 3 teaspoons ground cumin
• 3 teaspoons dried oregano
• 1/2 teaspoon red cayenne pepper
• 1 teaspoon hot sauce
• 2 (28-ounce) cans tomato sauce
• 1 (28-ounce) can kidney beans, drained

1. Brown the venison in a heavy skillet over medium-high heat.
2. Remove the meat and transfer to a Crock-Pot, stock pot, or Dutch oven.
3. In the same heavy skillet, add the oil, onions, peppers, carrots, and garlic.
4. Cook over medium heat until tender and the vegetables begin to brown.
5. Add the cooked vegetables and the remaining ingredients to the pot and stir to combine.
6. Cover and simmer for 4 hours over low heat.
7. Serve hot in bowls with bread for dipping.

ground venison, vegetable oil, yellow onions, green bell peppers, carrots, garlic, beef bouillon, chili powder, ground cumin, oregano, red cayenne pepper, hot sauce, tomato sauce, kidney beans

Taken from www.epicurious.com/recipes/food/views/hunter-style-chili-388991 (may not work)