In a large soup pot, heat oil over medium heat. Add in diced poblano peppers, minced jalapeno, and diced onion. Saute for 5-6 minutes, until the vegetables begin to soften.

Add ground venison and brown, breaking up the deer meat with a wooden spoon periodically. Continue browning until meat is cooked through, about 10 minutes.

Add in canned diced tomatoes, crushed tomatoes, beef stock, chili rojo, and salt.

Cover with a lid and turn heat down to low. Simmer chili on low heat for 30 minutes.

Remove lid and add kidney beans (drained and rinsed), along with the vinegar. Simmer uncovered for an additional 15 minutes.

Serve with your favorite chili toppings.