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Set a large 6-8 quart pot over medium-high heat. Add the oil to the pot. Once hot, add the ground (or finely chopped) venison. Stir and brown the meat, breaking it into pieces with a wooden spoon.
Meanwhile, prep and dice all the fresh vegetables and herbs.
Once the venison is cooked through, add the diced onion, bell pepper, celery, carrot, garlic, cilantro, and jalapeños to the pot. Stir and sauté the vegetables for 3-5 minutes.
Add the ground chili powder, cumin, smoked paprika, oregano, salt, and cinnamon to the pot. Stir well. Then pour in the crushed tomatoes, drained kidney beans, and water.
Stir and bring to boil. Once boiling, lower the heat to keep the chili at a simmer. Partially cover the pot and simmer for 30 minutes, stirring regularly, so the venison and beans don't stick to the bottom of the pot.
Once the chili has cooked, it's a good idea to allow the chili to rest for at least one hour before serving. This allows the flavors to deepen. When ready to serve reheat the chili and serve warm.