1 pound ground venison
1 tablespoon olive oil
1 medium onion, diced
2-3 cloves garlic, minced
2-3 tablespoons chili powder
1 28 ounce can diced tomatoes (or 1 quart home canned tomatoes)
1 can (15 ounces) red kidney beans or black beans (drained and rinsed)
1 cup shredded cheddar cheese
1/2 cup sour cream
salt and pepper to taste
Optional: 1 tablespoon brown sugar, 1 teaspoon crushed oregano, and 1 teaspoon cumin
In a stock pot, add the olive oil and brown the venison over medium high heat. Add the onion and cook 3-5 minutes longer until onion is translucent. Add the garlic and spices and cook another minute (don’t let the garlic get brown). Add the tomatoes and scrape the bottom of the pan with a wooden spoon or non-metal spatula.
Bring mixture to a gentle boil, then lower heat and simmer the chili about half an hour or more until it is thicker. Add the beans and cook until heated through and the consistency is thick. Season to taste.
Preheat oven to 400 degrees. In a 10 inch pie plate layer the tortilla chips, then cover with venison chili (leave some room along the edges to pick up chips) and top with cheddar cheese. Bake for about 8 minutes until the cheese is melted. Dollop spoonfuls of sour cream on top and serve.