In a large pot, add ground venison, onion, bell pepper, garlic and House Seasoning blend and cook over medium high heat until meat is no longer pink.
Drain excess fat from meat.
Stir chili seasoning mix, brown sugar, chili in adobo and flour into meat mixture; Cook for 2 minutes.
Add crushed tomatoes, kidney beans and black beans; Stir until combined.
Reduce heat to medium, cover and cook for 30 minutes.
Serve with your favorite chili toppings.
Notes
Use fresh citrus juice: One of the secret ingredients for venison chili is acid, such as fresh lime and orange juice. This helps to brighten up the flavor and balance the earthiness of the venison. You can also add some Worcestershire sauce for more depth and umami.
Spice it up: Venison chili can handle a lot of spices, so don’t be shy with the chili powder, cumin, oregano, and other seasonings.
Add some bacon or chorizo: Venison is very lean, so adding some fatty pork can help to make the chili more rich and flavorful.
Simmer low and slow: Venison chili tastes better the longer it cooks, as the flavors meld and the meat becomes more tender. You can simmer it on the stove for at least an hour, or use a slow cooker or an instant pot for more convenience. Just make sure to adjust the liquid amount accordingly.