Olympic Peninsula Black Bean Chili

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 4 tablespoons olive oil
• 2 medium onions, chopped
• 1 celery rib, chopped
• 8 garlic cloves, chopped
• 4 lbs boneless venison, cut into 1/2 inch cubes
• 1/3 cup chili powder (not a typo!)
• 3 tablespoons dried oregano
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons salt
• 1/2-1 teaspoon ground red pepper
• 1 (28 ounce) can plum tomatoes, crushed
• 3 1/2 cups hot chicken broth
• 3 (15 1/2 ounce) cans black beans, rinsed and drained

Recipe

• 1 in a dutch oven, saute onions and celery in 2 tablespoons of the olive oil until soft, about 15 minutes.
• 2 add garlic and cook a few minutes more. transfer to a small bowl, set aside.
• 3 add the remaining 2 tablespoons of olive oil to the same dutch oven, and brown, in batches, the cubed venison.
• 4 add the onion/garlic mixture to the browned venison and add the remaining ingredients except the beans. cook for 2 hours or more, unitl the meat is fork-tender.
• 5 add beans, and heat through. taste to see if it needs more salt and/or pepper. serve hot, good with brown rice.