1 Tbsp. Olive oil
1 large onion, chopped
1 large green bell pepper, chopped
2 large garlic clove, finely chopped
1 lb. ground venison
1 lb. venison stew meat, cut into 1/2-inch pieces
1 (28 ounce) can crushed tomatoes
1/4 cup French's® Classic Worcestershire Sauce
3 Tbsp. chili powder
2 Tbsp. ground cumin
2 Tbsp. red wine vinegar
2 tsp. salt
1 (15 to 19 oz.) can dark red kidney beans
HEAT olive oil over medium heat in large stockpot. Add onion and pepper and cook 5 minutes or until softened. Add garlic and cook 1 minute.
ADD venison and cook 10 minutes or until browned; stirring frequently.
STIR in remaining ingredients except beans. Bring to a boil over high heat. Reduce heat to low and simmer covered 1 hour or until venison is very tender. Stir in beans and cook 5 minutes or until heated through.