Venison Chili 246585 from fooddownunder.com
http://fooddownunder.com/cgi-bin/recipe.cgi?r=246585

55 gm Lard or olive oil, (2oz) 
2 kg Venison, coarsely minced (4 1/4lb) 
500 gm Streaky bacon cut into 1/2" cubes), (18oz) 
1 kg Onions finely diced, (2 1/4lb) 
1 tbl Garlic, finely diced 
3 stk celery, finely diced 
4 x Red chilies, finely diced 
1 x Bay leaf 
2 tbl Groound cumin 
1 tbl Ground coriander 
2 tbl Oregano leaves 
1 1/2 tbl Paprika 
1 tbl Fennel seeds 
1 tbl Cayenne pepper 
1 tbl Unsweetened cocoa powder 
1 tsp Powdered cinnamon 
2 x 400 g, (14oz) tins chopped tomatoes 
Stock as required 
2 tbl Tomato puree 
1 tbl Ground black pepper 
500 gm Dried red kidney beans, soaked overnight (18oz) 
1 x Handful coriander leaves 
1 x Handful coriander leaves 

Heat the lard in a saucepan, and brown the ground venison. Work in 
batches if necessary, and set aside. Fry the bacon until golden then 
add the onion, garlic, celery, chili, herbs, and spices (down to the cayenne). 
Sweat until softened and brown. Return the meat to the pan and add all the 
remaining ingredients except for the beans and coriander leaves. Cover and 
simmer for 1 1/2 hours over a low heat. 
Add the drained beans, and cook for a further 1 - 1 1/2 hours or until the 
beans are tender, keeping them covered with juices. Alternatively, after 
2 1/2 hours, add 3 drained 400g (14oz) tins of red kidney beans and cook 
for 15 minutes or until hot. 
Fold in the coriander leaves just before serving. Serve with chopped red 
onions, guacamole, soured cream and taco chips.