Olympic Peninsula Black Bean Chili

Name: Olympic Peninsula Black Bean Chili
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 10-12 serving(s)
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

Submitted by Aunt Kathy

"Best venison recipe I've ever tried, and one of the very best chilis, too."

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Ready In:: 2hrs 45mins
Ingredients:: 14
Serves:: 10-12

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

In a Dutch oven, saute onions and celery in 2 tablespoons of the olive oil until soft, about 15 minutes.
Add garlic and cook a few minutes more. Transfer to a small bowl, set aside.
Add the remaining 2 tablespoons of olive oil to the same Dutch oven, and brown, in batches, the cubed venison.
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.
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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RECIPE SUBMITTED BY

Aunt Kathy

2 Recipes

Happily married with a terrific 16 YO son. We live on the West Coast of Washington State in beautiful, rainy Forks (yep, the setting of the "Twilight" books and movie). I work full time. I've traveled quite a bit: spent a year in Paris in college (where my abiding passion for cooking was born), throughout the US, Germany, India, and Thailand. It's hard to say which I love best - cooking or traveling! I pretty much taught myself to cook using, in no particular order, a combination of "The Joy of Cooking", "Mastering the Art of French Cooking" by the Saintly Julia Child, "The New Moosewood Cookbook" and Madhur Jaffrey's "An Invitation to Indian Cooking". I'm trying to cook a little lighter and am impressed with "The Moosewood Restaurant's Low-Fat Favorites" and Ellie Krieger's Food Network show.

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