Venison Chili

2 tablespoons vegetable oil

2 1/2 pounds venison, cut into cubes

1 large onion, chopped

1 clove garlic, minced

1 (4 ounce) can diced green chile peppers

2 (15 ounce) cans kidney beans, drained and rinsed

2 (10.5 ounce) cans beef broth

2 teaspoons dried oregano

2 teaspoons ground cumin

1/2 teaspoon salt

1 1/2 teaspoons paprika

In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika. Cook on medium 4 to 5 hours.