Heat the avocado oil in a large pot such as a Dutch oven over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until softened, about 3 to 5 minutes.

Transfer the garlic and ground elk meat to the pot and use a wooden spoon to break up the meat into smaller pieces. Add in the chopped bell peppers, chili powder and ground oregano, and continue browning the meat while allowing the peppers to soften until the meat is nearly cooked through.

Pour in the beans, crushed tomatoes, chicken broth, red wine, pure maple syrup, sea salt, and black pepper (the remaining ingredients) and stir well. Cover the pot and bring it to a full boil.

Reduce the heat to medium, and cook the chili uncovered for 30 minutes at a low boil, stirring occasionally. If you have more time, increase the total time to 45 minutes or 1 hour and add a little extra broth.

Serve chili in big bowls with your choice of toppings. I love mine with cornbread!