Serves: 4

Ingredients

1 pound venison, ground or small cubes
2 tablespoons olive oil
1 onion, minced
3 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons unsweetened cocoa powder
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon cinnamon
Salt and pepper to taste
1 6-ounce can tomato paste
2 cups water
2 15-ounce cans black beans, drained

Directions

In a heavy stew pot or Dutch oven, heat olive oil and saute venison, onions and garlic on medium-high heat until meat is browned. Add spices, thoroughly combining. Add tomatoes and water and bring to a boil. Reduce heat to medium-low and simmer at least 30 minutes. Add black beans and simmer an additional 30 minutes. Garnish with sour cream, avocado and cheddar cheese, if desired.