This chili was very easy to make and it took less than 2 1/2 hours to prep and cook. This chili is perfect comfort food and it is relatively easy. You can always substitute the venison for ground turkey or beef.
2 pounds ground venison
4-5 tablespoons extra-virgin olive oil
1 white onion, chopped
2 green bell pepper, chopped
6 cloves garlic, minced
1/2 cup flat-leaf parsley, finely chopped
2-3 jalapeño peppers, finely chopped (remove seeds if you don't want it too spicy)
3 tablespoons chili powder
1 teaspoon cayenne pepper powder
2 teaspoons cumin
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon salt
2 teaspoon black ground pepper
46-oz. can tomato juice
28-oz. can diced tomatoes
15-oz. can tomato sauce
16-oz. can kidney beans, drained and rinsed
16-oz. can pinto beans, drained and rinsed
Shredded cheese and sour cream, for topping
In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5-6 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
Add the cooked meat back to the skillet. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to the skillet. Bring to a boil, then simmer for 2 hours. Serve warm with cheese and sour cream. Don't forget the corn bread muffins!