Ingredients
- 2 tablespoons olive oil
- 1 yellow onion- diced
- 1 green bell pepper- diced
- 3 pounds ground venison
- 4 garlic cloves minced
- ¼ cup tomato paste
- 12-ounce light beer lager, ale or your favorite beer
- 1 ½ cups beef broth
- 1 15-ounce can tomato sauce
- 1 15-ounce can diced tomatoes
- 1 15-ounce can crushed tomatoes
- 1 16-once can chili beans
- 1 16-ounce can kidney beans drained
- 1 16-ounce can pinto beans drained
- 1 packet chili seasoning (I love the wood fire seasoning)
- sour cream, shredded cheddar cheese, thinly sliced green onion optional toppings
Directions
- Heat olive oil in a large pot over medium-high heat. Add the onion and bell pepper and cook for a few minutes then add the ground venison. Cook until the venison is no longer pink and lightly browned.
- Mix in the garlic and tomato paste and cook one minute.
- Add in the beer, beef broth, tomato sauce, diced tomatoes, crushed tomatoes, and chili seasoning; mix to combine.
- Mix in the beans and simmer uncovered for about 20-30 minutes.
- Serve with your favorite toppings
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