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Venison Chili

2 tablespoons olive oil
1 medium bell pepper, chopped
2 medium onions, chopped fine
2 cloves garlic, crushed
1 pound venison, ground
1 pound venison, cut in chunks
8 ounces tomatoes, canned
4 tablespoons tomato paste
1 bay leaf
1 teaspoon ground cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1 tablespoon chili powder, mild
salt and pepper, to taste
1 cup beef stock
2 tablespoons dark brown sugar, to taste
2 cans chili peppers, small
14 ounces red kidney beans, canned

Heat olive oil in large saucepan. Add onions, garlic and bell
peppers. Fry until soft. Brown all meat and add to above.

Stir in tomatoes, tomato paste, seasonings and beef stock with a
wooden spoon. Bring to a boil. Reduce Heat to low and cover. Add
chili peppers. Simmer for two hours, stirring occasionally. Add
kidney beans and simmer for another 30 minutes. Remove bay leaf
and serve.

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