Hearty Venison Chili

In a large pot over medium heat, heat the olive oil. Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

Add the ground venison to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes, stirring occasionally.

Stir in the chili powder, cumin, salt, and black pepper. Cook for another minute to toast the spices.

Add the canned diced tomatoes, kidney beans, black beans, and beef broth to the pot. If using corn, add it at this stage as well.

Bring the mixture to a boil, then reduce the heat to low. Let the chili simmer for at least 30 minutes, stirring occasionally to prevent sticking. For a thicker chili, simmer for longer.

Taste and adjust the seasoning if necessary. Remove from heat and let it cool slightly before serving.