Chili Colorado

My dad started making this in 1980, but many of you may have had similar versions. It's even better as leftovers! Great to make ahead of time for camp!

1 lb. venison top round or steak
2 tbsp. oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow onion, sliced
2 cans (15 oz) stewed tomatoes, Mexican Style or Plain
3/4 cup chili powder
1 tbsp. paprika
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 cup water
Sour Cream
Cheddar Cheese shredded
Warm Flour tortillas

Heat 1 tbsp. oil in large deep skillet or dutch over over medium high heat. Add venison and brown for 3-5 minutes. Remove from heat and drain. Heat remaining oil in same skillet and throw in onions. Cook, stirring occasionally, for 5 minutes or until they begin to soften. Add bell peppers and cook for an additional 5 minutes.

Next, add back the venison and the remaining ingredients except Sour Cream and Cheese. Bring to a boil for 3 minutes and then reduce to a simmer for 30 minutes, or longer. Test the meat to make sure it's tender. When you feel it's ready, spoon the mixture onto a plate, add some refried beans and rice if you want to. Garnish with cheese and sour cream.

TIP: You can also serve in tortillas like burritos!