2 pounds ground venison
1 onion, chopped
2 red bell peppers, seeded and diced
2 jalapeno peppers, seeded and diced
4 cloves garlic, minced
1/2 cup chili powder
1/4 cup ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
1 – 6 ounce can tomato paste
4 – 15 ounce cans kidney beans with liquid
1 – 14.5 ounce can Italian style stewed tomatoes
1 – 7 ounce can chipotle peppers in adobo sauce
1 quart water, divided
1/4 cup all-purpose flour
1 tablespoon rice vinegar
In a large pot over medium-high heat, cook venison until brown. Drain and return to pot. Stir in onions, bell peppers and jalapenos and cook until tender. Stir in garlic and cook 1 minute more. Season with chili powder, cumin, salt and pepper. Stir in the tomato paste and kidney beans with their liquid.
In a food processor or blender, puree the tomatoes with the chipotle peppers until smooth. Stir into the pot with 3 cups of water.
Combine the remaining 1 cup water with the flour in a jar and shake to combine. Pour into the chili and stir in the vinegar. Simmer about 45 minutes before serving.