From the Recipe Book: Cooking Big Game
Chili is one of those dishes in which our ingredients can vary, depending on what’s in the pantry. This recipe, however, was tested and followed several times to perfection. When it comes to chili, this is a favorite.
1 pound venison, ground or small cubes
2 tablespoons olive oil
1 onion, minced
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons unsweetened cocoa powder
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon cinnamon
Salt and pepper to taste
1 6-ounce can tomato paste
2 cups water
2 15-ounce cans black beans, drained
In a heavy stew pot or Dutch oven, heat olive oil and saute venison, onions and garlic on medium-high heat until meat is browned. Add spices, thoroughly combining. Add tomatoes and water and bring to a boil. Reduce heat to medium-low and simmer at least 30 minutes. Add black beans and simmer an additional 30 minutes. Garnish with sour cream, avocado and cheddar cheese, if desired.
