1.5 Lb Venison, Canned 4 Tsp Cumin
1 Tbl canola oil 1/2 Tsp salt
1 Tsp Onion Powder 1/2 Tsp black pepper
1/2 Cup Celery, Chopped 2 Cups Venison Liquid
3 Clove garlic, minced 2-14.5 Oz Diced Tomatoes, undrained
1 Chili Pepper, Diced 1.5 Cups Sweet Pepper, cut into strips
1 Tbl dried oregano 15 Ounce Black Beans, rinsed and drained
4 Tsp Hot Paprika
Three pint jars of canned venison is about 1.5 pounds. Drain the venison, reserving the canning fluid. Add enough water to the fluid to make 2 cups.
In a 6 quart pot, heat the oil over medium heat. Add onion powder, celery, garlic, chile pepper, dried oregano, chili powder, paprika, cumin, salt, and black pepper. Cook and stir about 5 minutes or until vegetables are tender (mixture will be dry). Add reserved fluid; bring to boiling. Boil gently about 5 minutes, stirring occasionally. Add meat and undrained tomatoes. Return to boiling; reduce heat. Cover and simmer for 15 minutes or until meat is heated through. Stir in sweet peppers and black beans. Return to simmering. Cover and cook for 15 minutes more.