The Best Chili

• 2 tablespoons vegetable oil
• 1 pound ground venison
• 2 bell peppers, chopped
• 2 large carrots, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon salt, or to taste
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper, or to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 (6 ounce) can tomato paste
• 1 (12 fluid ounce) can cream-style ale
• 3 large beefsteak tomatoes, chopped
• 2 cups no-salt-added chicken broth
• 2 cups water
• 1 tablespoon molasses
• 1 (15 ounce) can black beans, drained and rinsed
• 2 bay leaves

1. Heat vegetable oil in a 6-quart Dutch oven over medium heat. Add ground venison and cook until browned, 5 to 7 minutes. Add bell peppers, carrots, and onion; cook until onion is translucent, about 3 minutes. Mix in garlic and cook until fragrant, about 30 seconds more. Stir in chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Cook for 1 to 2 minutes.
2. Mix in tomato paste and cook, stirring constantly, for 2 minutes. Add ale; cook and stir for 2 to 3 minutes. Stir in tomatoes and cook until juices start to release, about 3 minutes. Pour in chicken broth, water, and molasses; stir to combine. Add beans and bay leaves.
3. Bring chili to a simmer, stirring occasionally. Reduce heat to medium-low and cook until flavors blend, 30 to 45 minutes more. Taste, adjust seasonings, and discard bay leaves.

vegetable oil, ground venison, bell peppers, carrots, onion, garlic, chili powder, salt, paprika, ground cumin, oregano, ground black pepper, garlic, onion powder, tomato paste, creamstyle ale, beefsteak tomatoes, nosalt, water, molasses, black beans, bay leaves

Taken from www.allrecipes.com/recipe/268287/the-best-chili/ (may not work)