Venison Chili 246573 from fooddownunder.com
http://fooddownunder.com/cgi-bin/recipe.cgi?r=246573

   Vegetable cooking spray as needed 
2 cup chopped onion 
4 x garlic cloves minced 
2 x fresh Anaheim chiles seeded, minced 
2 x fresh jalapeno chiles seeded, minced 
2 lb boneless shoulder or leg of venison trimmed of all fat, and cut into 1/2" cubes 
1 tbl freshly-ground black pepper 
3 tbl good-quality chili powder 
2 tbl ground cumin 
1 tbl ground cinnamon 
2 x dried ancho chiles seeded, chopped 
1/4 tsp crushed dried oregano 
1/4 tsp crushed dried thyme 
1 can light beer - (12 oz) 
3 cup water 
1 can low-sodium Italian-style tomatoes - (28 oz) with their juice 
1 can black beans - (15 oz) drained, rinsed, and drained again 
1/4 cup finely-chopped fresh cilantro 

Lightly spray the bottom of a large pot with cooking spray. Add onion, 
garlic, and fresh chiles. Saute over medium-low heat, stirring, until 
onion is limp, about 4 minutes. Transfer the onion mixture to a dish; 
keep warm. 
Sprinkle the cubed venison with pepper. Add the seasoned venison to 
the pot (if necessary, lightly spray with cooking spray to prevent sticking) 
and cook, stirring, until venison is well browned. 
Return onions to the pot and add the remaining ingredients except 
black beans and cilantro. Stir well, breaking up the tomatoes with the 
back of a spoon. Simmer, uncovered, for 1 1/2 hours, until the venison 
is tender. If chili seems too dry, add water as needed to maintain 
desired consistency. 
Stir in black beans and cilantro. Cook for another 10 minutes, until 
beans are heated through. Ladle the chili into soup bowls and serve. 
This recipe yields 8 servings.