Venison – Chili

Ingredients for 6 servings:

• 60 ml olive oil
• 2 onions, chopped
• 2 stalk(s) celery, chopped
• 4 garlic cloves, crushed
• 500 g minced meat, lean from venison, lamb or beef
• 1 large can of tomatoes, peeled
• 300 ml beef stock or venison stock, if available
• 2 tbsp tomato paste
• 1 tbsp cumin, ground
• Salt
• 1 tsp cocoa powder
• 1 tsp chili pepper(s), small, dried
• ½ tsp oregano
• ½ tsp allspice, ground
• 1 gr. can/n kidney beans, approx. 850 g, drained

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Venison chili, instead of venison you can also use lamb or beef

Heat the oil in a large, heavy pot over medium heat. Sauté the onions for about 10 minutes, until golden brown. Add the celery and garlic and cook for about 4 minutes until lightly browned. Add the ground beef and stir until it breaks into small pieces. Thoroughly mix in the tomatoes and their juices, stock, and tomato paste. Stir in all seasonings and herbs. Simmer uncovered for 1 1/4 hours. Add the beans to the pot and simmer gently for another 20-30 minutes to allow the flavors to blend. Serve the venison chili piping hot.