Venison Chili

What to do with that freshly killed deer.



Venison Chili



450 g cooked kidney beans

2 kg venison saddle, cut in cubes

3-4 large onions

3 large green peppers

3 large red peppers

Olive oil

6-8 cloves of garlic, minced

50 g chili powder

50 g cumin

30 g oregano

150 ml tomato paste

450 g whole canned stewed tomatoes

4 stalks celery, minced

1 can dark beer

50 ml molasses

3 bay leaves

1 liter water or beef bullion



Coat the bottom of a stockpot with oil and cook onions, celery and peppers until
wilted. Add cubed meat and garlic and brown. Add beer and molasses and cook
over low heat for 15 minutes. Add crushed tomatoes, tomato paste and all spices,
simmer for 10 minutes on low heat. Add beans and just enough water to barely
cover everything. Cook for additional 30 minutes to incorporate the water. Salt
and pepper to taste.

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