A hearty chili kicked up with some heat. The venison makes for a lean and healthy base with the heat of the spices balanced out using celery, red onion and sour cream. A favorite in my home through winter with the recipe doubled for deer camp!
Saute’ onions and peppers and celery in Dutch oven with oil until soft.
Brown ground venison with onion and bell peppers.
Stir in remaining ingredients.
Bring to a boil, reduce heat to simmer. Cook for a minimum of 1 hour; stirring occasionally.
Serve with optional toppings.
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