Slowly cook the onions and garlic in olive
oil for 15 minutes. Add the ground venison and cook until
it is no longer pink (“browning” ground meat
is mostly a myth). Ad the chili powder and cook 5 minutes
more. Stir in the tomatoes and stock, bring it to a simmer
and cook 30 minutes. Add the cooked beans with the cooking
liquid, brown sugar, cider vinegar and any optional ingredients.
Simmer the chili to reduce the liquid until it is thickened
according to the preferences of the cook and the diners—one
hour or more.
If more “heat” is desired, serving
a good, flavorful hot sauce on the side is suggested.
Submitted by Ralph Schneider, Riverland Energy Cooperative