Olympic Peninsula Black Bean Chili

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

• Ready In: 2 hrs 45 mins
• 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 1/2ounce) 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.