Venison Chili

• 3 lb. ground or finely cubed venison
• 1/4 c. vegetable oil
• 2 c. chopped onion
• 3 to 4 cloves, garlic, minced
• 1 (6 oz.) can tomato paste
• 2 (15 oz. each) cans tomatoes, undrained
• 1 can beer
• 3 Tbsp. ground cumin
• 3 Tbsp. chili powder or to taste
• 2 Tbsp. paprika
• 1 tsp. oregano
• 1 tsp. salt or to taste
• 1/4 tsp. black pepper
• 3 Tbsp. Mexican salsa
• 3 chicken bouillon cubes
• 2 (15 oz. each) cans drained kidney or pinto beans
• dash of cayenne pepper
• 1 Tbsp. cocoa

1. In a large, heavy pot or Dutch oven, heat oil.
2. Add meat and stir until lightly browned.
3. Add onions and garlic.
4. Cook about 10 minutes, stirring occasionally. Add tomato paste, tomatoes, beer, cumin, chili powder, paprika, oregano, salt, peppers, salsa, bouillon cubes and cocoa.
5. Simmer over low heat about 2 hours, stirring occasionally.
6. One half hour before end of cooking time, add drained beans. Serve with grated cheese sprinkled on top. Makes about 10 servings.

ground, vegetable oil, onion, garlic, tomato paste, tomatoes, beer, ground cumin, chili powder, paprika, oregano, salt, black pepper, salsa, chicken, kidney, cayenne pepper, cocoa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457717 (may not work)