Heat the olive oil in a large pot or Dutch oven over medium heat.

Sauté the aromatics: Add the diced onion and cook until softened and slightly golden, about 3–4 minutes. Stir in the minced garlic and cook for another 1 minute, until fragrant.

Add the ground venison to the pot and cook until browned, breaking it into crumbles with a wooden spoon. This should take about 5–7 minutes. Season with salt and pepper to taste.

Incorporate the spices: Sprinkle in the chili powder, cumin, smoked paprika, and cayenne (if using). Stir well to coat the venison and release the spices’ aroma, about 1 minute.

Add the diced tomatoes, beef broth, and Worcestershire sauce. Stir to combine everything into a rich, flavorful base.

Toss in the diced bell peppers, jalapeño (if using), and kidney beans. Mix well to ensure even distribution.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer gently for 30–40 minutes, stirring occasionally to prevent sticking and to develop deeper flavors.

Taste the chili and adjust the seasoning with additional salt, pepper, or spices if needed. If you prefer a thicker chili, uncover the pot during the last 10 minutes of simmering.

Serve hot with your favorite toppings, like shredded cheese, sour cream, or green onions.