Heat oil in very large pot at medium-low. Saute onion 10 minutes. Add venison, increase heat and cook through.
(It helps to cover pot to cook venison)
Add peppers, cumin, cocoa, cinnamon, tomatoes and chicken broth. Simmer on low 60-90 minutes. Add beans, lime juice, chopped green chilies, cilantro, vinegar and brown sugar and heat through.
Serve over white rice or corn bread muffins.
Top with sour cream, grated cheese and or hot sauce.
Keeps very well in the refrigerator.
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