In a large stockpot over medium heat, heat oil and cook venison until lightly browned. Add next 4 ingredients and cook for 5 minutes. Add salsa and next 3 ingredients and simmer for 15 minutes. Add beans, 2 tablespoons of the tomato paste and cilantro. Heat to warm beans. If you want to thicken the chili, add additional tomato paste. Season with lime juice, salt, pepper and Tabasco