Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a cutting board and a Chef's knife, dice the yellow onion and green bell pepper.
Mince the garlic.
Hand crush the stewed or whole tomatoes.
Make the Chili
In a large Dutch oven, brown the ground venison, adding a little vegetable oil, if needed.
Using a wooden spoon, stir in the diced yellow onion and green bell pepper, and the minced garlic. Cook on medium high heat until the vegetables are tender, 5-7 minutes.
Add the chili powder, onion powder, kosher salt, freshly ground black pepper, and Worcestershire sauce. Stir together and cook for another 2-3 minutes.
Add the undrained red kidney beans, chili beans, hand crushed tomatoes, and tomato paste. Stir well and bring to a boil.
Lower the temperature and cover with a lid. Simmer on low for 4-6 hours, stirring occasionally. The longer this cooks, the better. Serve with cheddar cheese and saltine crackers. Serves 4-6.