Olympic Peninsula Black Bean Chili

• 4 tablespoons olive oil
• 2 medium onions, chopped
• 1 celery rib, chopped
• 8 garlic cloves, chopped
• 4 lbs boneless venison, cut into 1/2 inch cubes
• 13 cup chili powder (NOT a typo!)
• 3 tablespoons dried oregano
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons salt
• 12-1 teaspoon ground red pepper
• 1 (28 ounce) can plum tomatoes, crushed
• 3 12 cups hot chicken broth
• 3 (15 1/2 ounce) cans black beans, rinsed and drained

1. In a Dutch oven, saute onions and celery in 2 tablespoons of the olive oil until soft, about 15 minutes.
2. Add garlic and cook a few minutes more.
3. Transfer to a small bowl, set aside.
4. Add the remaining 2 tablespoons of olive oil to the same Dutch oven, and brown, in batches, the cubed venison.
5. Add the onion/garlic mixture to the browned venison and add the remaining ingredients EXCEPT the beans.
6. Cook for 2 hours or more, unitl the meat is fork-tender.
7. Add beans, and heat through.
8. Taste to see if it needs more salt and/or pepper.
9. Serve hot, good with brown rice.

olive oil, onions, celery, garlic, boneless venison, chili powder, oregano, ground cumin, ground coriander, salt, ground red pepper, tomatoes, chicken broth, black beans

Taken from www.food.com/recipe/olympic-peninsula-black-bean-chili-361685 (may not work)