Venison-Black Bean Chili

As I sit in the office today, smelling the Venison-Black Bean Chili, I figured it was a good time to share the recipe as a lot of our friends are going to be filling their freezers soon with their harvest. As usual, none of the measures are set in stone, adjust to your desire.

Ingredients:

• 1 lb. venison
• 2 medium onions, diced
  
• 2 medium sweet peppers, diced
  
• 2 jalapeno peppers, diced very small
• 4 medium cloves garlic, minced fine
  
• 1- 1 1/2 Tbl. cumin powder
• 1 Tbl. paprika
• 1 Tbl. oregano
  
• 1/2 Tbl. black pepper
• salt to taste
• 1 pint chopped tomatoes
• 1 pint crushed or pureed tomatoes
• 1/2 lb. dry black beans
• 2 Tbl. virgin olive oil
  

Directions:
The Beans

1. The night before, put the beans under twice their volume in water
2. Put the beans on high 'til they boil, then reduce to simmer, continue 'til very soft
   

The Chili
(In a separate pot)

1. Heat a pot on medium-high, add oil
2. add onions and peppers, reduce heat to medium
   
3. as the onion clarifies, add the venison and stir through
   
4. add dry spices, and stir thoroughly
5. after 2-3 minutes, add tomatoes and fresh, minced garlic
6. when pot begins to 'bubble', reduce to low simmer, and cook at least 1/2 hr.
7. Add beans and simmer additional 1 hr. (at least, as with most chilis, the flavor often grows with each re-heating).