Venison Chili

OOOOO - I think it is time for me to make this again.  Serves 8 and freezes well.

  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

  1 Tbl dried oregano                                                                 -Strips

  4 Tsp chili powder                                                                   15 Ounce Black Beans, Drained And

  4 Tsp Hot Paprika                                                                    -Rinsed

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, chili 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.

Per Serving: 259 Cal (17% from Fat, 50% from Protein, 33% from Carb); 32 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 22 g Carb; 7 g Fiber; 4 g Sugar; 59 mg Calcium; 7 mg Iron; 865 mg Sodium