Venison Chili

• 2 pounds Meat Of Choice, Beef, Pork, Venison, Cubed
• 1 whole Sweet Onion, Diced
• 1 whole Green Bell Pepper, Seeded And Chopped
• 2 cloves Garlic, Minced
• 1 whole Poblano Chile, Seeded And Chopped
• 1/4 cups Flour
• 1 can (6 Oz. Size) Tomato Paste
• 1 can (28 Oz. Size) Diced Tomatoes
• 28 ounces, fluid Beef Broth
• 3 Tablespoons Apple Cider Vinegar
• 4 Tablespoons New Mexican Chile Powder
• 1 Tablespoon Ground Cumin
• 1 teaspoon Oregano
• 1/2 teaspoons Ground Black Pepper
• 2 teaspoons Salt
• 2 stalks Celery, Including Leaves, Chopped

1. In a Dutch oven, brown the meat. Remove from the oven and drain on a paper towel-lined platter. Saute the onion, bell pepper, garlic and poblano chile. Add meat back into the Dutch oven. Sprinkle the flour over this.
2. Now, add tomato paste and diced tomatoes along with beef broth. Add apple cider vinegar. Allow to simmer for 1 hour.
3. Add all the dry ingredients (spices and herb) along with the celery and allow to simmer for 1/2 hour longer.
4. Note: I find adding herbs and spices towards the end more flavorful. They simmer long enough but not so long they lose flavor.

sweet onion, green bell pepper, garlic, ubc, tomato paste, tomatoes, apple cider vinegar, new mexican, ground cumin, oregano, ground black pepper, salt, stalks celery

Taken from tastykitchen.com/recipes/soups/venison-chili/ (may not work)