Venison Chili and Cornbread 2

I wanted to use some of the deer meat that's in my fridge and I was craving something spicy so I made another chili. I used slightly different ingredients for the chili but I made the exact same cornbread so for that recipe look in my December post. This chili has a more tex-mex feel then the last one and is a lot less spicy which is good because the other one was almost painful spicy.

Random tip: make sure to always read the entire recipe to see what you need to do and where the recipe is going. That way you can be prepared for any steps and not surprised at the last minute while cooking.

Ingredients:
1/4 cup vegetable oil
1 1/2 pounds boneless venison rump, cut into 1/2-inch cubes
1 onion, chopped
2-3 ribs of celery, chopped
4-5 cloves of garlic, roughly chopped
3 tablespoons chili powder
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 (15 1/2-ounce) can crushed tomatoes and their juices
1 (12-ounce) bottle beer
1 1/2 cups beef stock
1 can black beans
1 bunch of cilantro, chopped fine
2 cup sour cream
1 lime
cheddar cheese

Directions:
1. Cut up deer into bite size pieces. Season with salt, pepper, cumin, and half of chili powder. Place a drizzle of oil in a large pan over medium high heat. Add beef to pan and cook until browned. Remove and set aside.

2. Add onion and celery to same pan and saute over medium heat until translucent (about 10 min). Add garlic and saute another minute. Add tomatoes and saute another minute. Add salt, pepper, rest of chili powder, red pepper flakes, oregano. saute for 1 minute. Add stock and liquid and any water needed to cover meat. Allow liquid to come to a simmer, cover partially and cook about an hour to an hour and 1/2 or until meat is tender.

3. While meat is cooking make corn bread batter. Bake after meat has been cooking about an half hour.

4. When deer is tender add the can of beans and it's liquid. Cook uncovered for about 20 minutes.

5. Make sides: Grate cheddar cheese, chop cilantro, and mix sour cream with a squeeze of lime.

6. Serve corn bread with chili and sides and enjoy!