215-ounce (425-gram) cans kidney beans (dark or light)
214-ounce (397-gram) cans diced tomatoes
½cup(120ml) water
1tablespoonchili powder
1teaspoonground cumin
1teaspoondried oregano
1teaspoonkosher salt
Instructions
Slow cooker instructions:
In a large skillet set over medium heat, add the olive oil. Cook the onions, about 5 minutes or until translucent.
Add the garlic and cook 1 more minute.
Add the venison, stir into the onions and garlic, and cook until browned, about 5-7 minutes.
Transfer this to the slow cooker.
Add in the remaining ingredients and cook on high for 4 hours, or low for 6 hours.
Stovetop directions:
In a large skillet set over medium heat, add the olive oil. Cook the onions, about 5 minutes or until translucent.
Add the venison, stir into the onions and garlic, and cook until browned, about 5-7 minutes.
Add in the remaining ingredients.. Bring to a boil and then reduce the heat to a simmer.
Cover the pot and cook on medium-low for 30-45 minutes, stirring after every 10 minutes. Add up to 1 cup of water, ¼ cup at a time, if it seems too dry. When done, turn off the heat and let the chili sit for 15 minutes before serving.
For either version:
Garnish and serve warm. Refrigerate leftovers an airtight container for up to 4 days.