2 T. olive oil
1 c. chopped onion
1 c. chopped fresh chilies (use less, depending on desired hotness of peppers)
21/2 lbs. coarse ground venison
1 T. paprika
2 T. chili powder
1/4 tsp. cumin seed
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. taco spice (optional)
1 pt. tomato puree (optional)
1 pt. beef broth
Method: Heat pan, lightly brown onion and chiles. Add meat and brown. Combine spices and add to meat. Add tomato puree and broth. Bring to a boil, reduce heat and let simmer for 1 hour. Serve with sour cream, chopped onions, shredded cheddar or Jack cheese and chopped chives or jalapenos. This chili can also be used as a filling for tacos, enchiladas, burritos, wraps or served over pasta.