Ingredients

Scale

2 lb. ground venison (or ground elk or antelope or beef)
1 Tablespoon olive oil
4 – 5 cloves garlic
2 cups chopped onion
2 cups dried beans
1 1/2 quarts water or unsalted beef broth
1 quart canned tomatoes (or 2 15-oz. cans)
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon cinnamon
About 1/4 cup chopped roasted, peeled hot peppers (I used a mix of jalapenos, salsa peppers and carrot peppers) – or to taste
2 cups chopped bell or sweet peppers, roasted and peeled
1 teaspoon chipotle powder (or to taste)
1 teaspoon chimayo chile powder (or cayenne–to taste)
Better than beef bouillion or salt and freshly ground pepper, to taste

Instructions

In a soup pot, cook the ground venison until browned. Add the olive oil, garlic and onion and saute until the onion is soft and translucent.
Stir in the dry beans and the water or broth, cover and let cook for a couple hours until the beans are tender.
Stir in the remaining ingredients except the beef boullion or salt. Bring to a boil, then reduce heat and simmer for 15 – 30 minutes.
Taste and add the “Better than beef bouillion” a teaspoon at a time, stirring and tasting after each addition — or add salt & freshly ground pepper until the chili is salted to your liking. Simmer another 10 – 15 minutes or so to let the flavors meld, then serve hot with your choice of toppings/mix-ins.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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