Dotnom

Venison Chili

Ingredients

• 1 1/2 pounds boneless venison leg or shoulder or boneless beef round steak
• 2 tablespoons canola oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 3 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon dried oregano, crushed, or 3 tablespoons snipped fresh oregano
• 4 teaspoons chili powder
• 4 teaspoons paprika
• 4 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup dark beer or reduced-sodium beef broth
• 1 28-ounce can diced tomatoes, undrained
• 1 1/2 cups chopped red sweet pepper
• 1 15-ounce can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
• 1/4 cup lime juice
• 1/4 cup snipped cilantro
• 1/4 cup snipped parsley

Directions

1. Trim fat from meat.
2. Cut meat into 1/2-inch pieces.
3. In a Dutch oven heat 1 tablespoon of the oil over medium-high heat.
4. Add meat, half at a time and cook until brown.
5. Remove meat from Dutch oven and drain fat.
6. In the same Dutch oven heat remaining 1 tablespoon oil over medium heat.
7. Add onion, celery, garlic, jalapeno chile pepper, dried oregano (if using), chili powder, paprika, cumin, salt, and black pepper and cook and stir 5 minutes.
8. Add beer and bring to boiling.
9. Boil gently 5 minutes, stirring occasionally.
10. Add meat and undrained tomatoes.
11. Return to boiling, reduce heat and simmer, covered, for 45 to 60 minutes.
12. Stir in red sweet pepper and black beans.
13. Return to simmering.
14. Cover and cook for 15 minutes.
15. Stir in lime juice, cilantro, parsley, and fresh oregano (if using).

Attribution