Venison Chili #3

3 pounds venison, cut into 1/2 inch cubes

1 pound ground venison (with pork added)

1 pound hot Italian sausage, chopped

5 tablespoons vegetable oil

2 large onions, chopped

8 cloves garlic, chopped

2 stalks celery, chopped

4 tablespoons chili powder

1 teaspoon oregano

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon red pepper flakes

1 (6 ounce) can tomato paste

4 cups beef stock or beef gravy

2 cans red kidney beans

2 cans great northern beans

1-1/2 pounds monterey jack cheese, grated or cubed (1/4 inch cubes)

Pat meat dry with paper towel. Heat oil in skillet and brown meat for two or three minutes. Put browned meat into large cast iron dutch oven or slow cooker (if slow cooker, cook for six hours).

Saute garlic, onions and celery for four to five minutes, stirring often.

Add garlic, onions and celery to meat and stir well over medium heat for two minutes. Turn heat to high and add rest of ingredients except beans and cheese. Bring this mixture to a boil and simmer for one and a half hours. Add beans and simmer an additional 20 minutes, turn off heat and add cheese. Cover pot while simmering and stir every 15 minutes.

Serve with Italian bread and butter or home made biscuits.

Copyright 1998-2014 Stephen Ricciardelli