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Venison Black Bean Chili
Taken From: Venison Cookbook

2 cups dried black beans (or 3 16-ounce cans) 1/4 cup olive oil, approximately 1 stalk celery, chopped small 2 medium onions, chopped small 8 cloves garlic, chopped very fine 4 pounds boneless venison, cut in 1/4-inch cubes 1 teaspoon salt 3 tablespoons dried oregano 1 teaspoon cayenne pepper 1/2 teaspoon ground coriander 1/3 cup medium-hot chili powder 2 tablespoons ground cumin 3 cups hot chicken stock (use Knorr chicken cubes) 28-ounce can Italian plum tomatoes Approximately 8 cups cooked, short grain brown rice (or you can use wild rice if you are feeling lavish) 3-4 tablespoons chopped parsley for garnish 1 cup sour cream mixed with grated rind of 1 lemon, passed as garnish

Rinse the dried beans, remove any stones and cover with water in a large pot and bring to a boil. Remove from the heat, cover and let stand several hours. Then drain, cover with water again and cook for one to two hours until they are tender but still have some bite. (Some beans are tougher than others, and may need to be soaked overnight.) If using canned beans, just rinse well and drain. Heat half of the oil in a large cooking casserole and cook the celery and the onions over medium heat till soft, about 15 minutes. Add the garlic and cook another few minutes, stirring, then remove all from the pan to a small bowl. Heat the rest of the oil in the same pan, add the meat, stirring occasionally until the meat is gray use medium heat; it should take no longer than 10 to 15 minutes. Then return the onion mixture to the pan and add salt, oregano, cayenne, coriander, chili powder and cumin. Mix and cook another 5 minutes. Now add the stock and canned tomatoes (break them with a fork) with their juices; bring to a boil. Stir well and simmer uncovered for two hours or until the meat is fork-tender. Stir in the beans and taste for seasoning. You may want more salt and oregano. Heat until hot and serve with rice, parsley and lemon sour cream. To thicken the juices, place a tablespoon or so of cornstarch in a glass and mix with a few tablespoons of water. Then add a few teaspoons of the hot chili liquid. Mix well, pour back into the pot and slowly bring to a boil stirring constantly then remove from the heat. It should thicken right up. (Serves eight)