> 2 tbsp olive oil
> 1 lb Four Seasons Venison ground venison
> 3 tsp dried cumin
> 1 tsp sea salt
> 1/2 tsp ground white pepper
> 1 tbsp chili powder
> 1 jalapeno chili, finely minced
> 1 yellow onion, chopped into 1/4 in. pieces
> 2 carrots, finely chopped into 1/4 in. pieces
> 2- 3 garlic cloves, minced
> 1 red bell pepper, chopped into 1/4 in. pieces
> 1 can crushed tomatoes
> 3 (15.5 oz) cans beans (can be some combination of kidney, black, or Lima), rinsed and drained
> 2 tbsp brown sugar or honey
> 1 bunch fresh coriander, rinsed and finely chopped
> 1 canned chipotle chili pepper , mashed (optional)
In large pot, heat olive oil on medium-high heat. Brown venison in small batches, refrain from stirring for about 30 seconds while meat sizzles and browns.
Once all the venison is browned, add back to the pot. Add cumin, salt, white pepper, and chili powder. Stir and cook on high for 5 minutes.
Add jalapeno, onion, carrots, garlic, and red bell pepper, stir well. Cook for another 5 minutes until vegetables are softened.
Add crushed tomatoes, one can of water, beans, sugar, half the coriander, and the chipotle pepper (if using). Bring to boil and reduce heat. Cover and gently simmer for an hour.
Remove from heat, stir in remaining coriander, and adjust seasonings.
Sprinkle with your favorite cheese and allow to melt. Garnish and serve with crusty bread or tortilla.
Recipe provided by Four Seasons Ground Venison.