Olympic Peninsula Black Bean Chili |
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Prep Time: 45 Minutes Cook Time: 75 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Best venison recipe I've ever tried, and one of the very best chilis, too. Ingredients:
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 |
Directions:
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.
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