Venison Chili

http://www.ehuntingcentral.com/posting/index.asp?cattype=7&catid=80

This recipe is best when made a day ahead of time as the flavors have a chance to blend well.

3 tbsp. salad oil 1-6 oz. can tomato paste
1 large onion,chopped 1-14 1/2 oz.can stewed tomatoes
2 cloves garlic,chopped 1 tsp. oregano
2 lbs. ground venison 2 tsp. ground cumin
1-4 oz. can green chilies 1 to 3 tsp. chili powder
1-10 oz. can beef consomme 2 cans kidney beans

In Dutch oven or large covered skillet, saute onion and garlic in oil until golden but not brown. 
Add crumbled venison and cook, stirring often until mixture is browned. Stir in chilies with 
their juice, consomme, tomato paste,tomatoes,chili powder,oregano,cumin, and bring to 
boiling point. Cover and simmer for 30 minutes. Add beans with their juice and stir to 
blend flavors. Add more chili powder if desired and simmer for an additional 10 minutes. 
Remove from heat, let chili cool, then cover and refrigerate until serving. Before heating 
and serving, skim any excess fat from top of chili and heat at low temperature to prevent 
burning.
May be garnished with shredded Monterey Jack or cheddar cheese, and green pepper or 
onion rings.