4 tablespoons olive oil
1 large onion, diced
1 pound sweet Italian sausage, removed from casing
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 pounds boneless venison shoulder, cut into 1 1/2-inch cubes
2 cups beef broth
2 cups crushed Italian plum tomatoes, in juices
1/4 cup tomato paste
1 to 2 tablespoons chipotle chiles in adobe sauce, to taste
1 tablespoon dark brown sugar
1 red bell pepper, diced
Salt and pepper, to taste
1/4 cup chopped parsley

Place 2 tablespoons of the oil in a large pot. Add onion; cook over low heat for 10 minutes, stirring. Crumble the sausage meat into the pot, raise the heat to medium high and brown well for 10 minutes, stirring to break up the clumps. As the meat cooks, sprinkle with the chili powder, cumin, oregano and pepper flakes.

Heat remaining oil in a nonstick skillet. Brown the venison quickly in small batches over medium-high heat; add to the pot. Add beef broth, tomatoes (with juices), tomato paste, chipotles and brown sugar. Simmer, uncovered, over medium heat for 1 0 hour, stirring occasionally. Add bell pepper and simmer 30 minutes more or until venison is tender; do not boil. Season with salt and pepper and stir in the parsley.

Serve in bowls over rice.