Add oil to hot large pot and sear venison over medium-high heat in small batches, sprinkling each batch with salt and pepper as it cooks.
Using oil and meat drippings in pot, saute onions until translucent.
Add tomato paste and beans with their juices. Stir until well combined with onions. Add water if needed, but chili should be thick.
Reincorporate meat into mixture.
Add seasoning to taste.
When chili is bubbling throughout, reduce heat to low and simmer for 30 minutes.
Remove from heat and adjust seasonings if necessary.
Working in batches, pulse chili in food processor until beans are mashed and meat is shredded.
Serve with tamales, hot dogs, chips, or eat on its own.