Hot Venison Chili - cooking recipe

Ingredients

2 lb. lean venison stew meat, diced
1 Tbsp. olive oil
1 3/4 c. chopped onion
1 c. diced celery
3 cloves garlic, crushed
3 c. water
3 (14 1/2 oz.) cans no-salt added tomatoes, undrained and chopped
2 (10 oz.) cans diced tomatoes with green chiles, undrained
2 Tbsp. chili powder
1 1/2 Tbsp. reduced-sodium Worcestershire sauce
1/4 tsp. dried whole thyme
1/4 tsp. dried whole oregano
1/4 tsp. ground cumin
1/4 tsp. salt
1 (16 oz.) can no-salt added kidney beans, undrained
3 c. finely shredded iceberg lettuce
3/4 c. (3 oz.) shredded reduced-fat sharp Cheddar cheese
3/4 c. diced tomato

Preparation

Brown venison in hot oil in a Dutch oven, stirring until it crumbles.
Stir in onion, celery and garlic; cook until tender. Add water and next 8 ingredients; bring to a boil.
Reduce heat and simmer, uncovered, 2 hours, stirring occasionally.
Add beans and cook 30 minutes.