Venison, Sausage and Black Bean Chili

1/4 lb spicy chicken sausage
cooking spray
2 cups chopped onion
3 garlic cloves, minced
1 lb venison cut to 1/2 inch pieces
2 tbsp tomato paste
2 cups chicken broth
1 cup chopped plum tomato
1 cup water
1 tbsp ancho chili powder
1/2 tsp kosher salt
1/2 tsp ground cumin
1 can black beans
Jalapeno

Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; saute 5 mins or until onion is tender, stirring to crumble sausage. Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 mins, stirring occasionally. Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 mins or until venison is tender. Stir in black beans; cook 10 mins or until thoroughly heated. Top each serving with jalapeno slices.