Add 2 pounds ground venison and cook until browned, breaking it apart as it cooks. Drain any excess fat if needed.
Transfer the browned venison to the slow cooker.
In the same skillet, add 1 large diced onion, 3 minced garlic cloves, 1 diced red bell pepper, and 1 diced green bell pepper.
In a small bowl, combine 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon cocoa powder, ½ teaspoon ground coriander, 1 teaspoon salt, and ½ teaspoon black pepper.
Add the seasoning mixture to the slow cooker and stir to combine with the meat and vegetables.
Add 2 cans (14.5 ounces each) diced tomatoes, 1 can (15 ounces) kidney beans that have been drained and rinsed, 1 can (15 ounces) black beans that have been drained and rinsed, 1 cup beef broth, and 2 tablespoons tomato paste.
Cover and cook on low for 6-8 hours until meat is tender.
Serve with your favorite chili toppings and enjoy!
Notes
You can cook on HIGH 3-4 hours instead. For a thicker chili, you can add a cornmeal slurry (2 tablespoons cornmeal mixed with 1/4 cup water) in the last hour of cooking.The cocoa powder in the seasoning mix adds depth to the flavor without making it taste like chocolate. Don't skip this ingredient!