Step 1: Prepare the Ingredients

1. Trim any excess fat or silver skin from the venison, then rinse and pat dry.
2. Dice the onion, garlic, and bell pepper, and set aside.
3. If using beans, rinse and drain them.

Step 2: Brown the Venison

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the ground or cubed venison, season lightly with salt and pepper, and cook until browned on all sides. Remove the venison and set it aside.

Step 3: Sauté Vegetables

1. In the same pot, add the diced onion, garlic, and bell pepper. Sauté for 4-5 minutes until softened and fragrant.
2. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper, cooking for 1 minute to toast the spices.

Step 4: Build the Base

1. Add the diced tomatoes, tomato sauce, and tomato paste to the pot. Stir well to combine.
2. Pour in the beef broth (or water) and return the browned venison to the pot.
3. If using beans or optional add-ins like beer or Worcestershire sauce, add them at this stage.

Step 5: Simmer the Chili

1. Bring the mixture to a boil, then reduce the heat to low.
2. Cover the pot and let it simmer for 45 minutes to 1 hour, stirring occasionally. The longer it simmers, the richer the flavor.

Step 6: Adjust and Serve

1. Taste the chili and adjust the seasonings with more salt, pepper, or spices if needed.
2. Remove the bay leaves and serve hot.

Serving Suggestions:

• Garnish with shredded cheese, sour cream, fresh cilantro, or diced green onions.
• Pair with cornbread, rice, or tortilla chips for a complete meal.