This is our second version of using part of a leg of venison by making chili, in this case with beans.  My starting place was a recipe in StaffMeals from Chanterelle about how they would use up odds and ends of the venison served to the customers.  The biggest changes are that I started with dried vs. canned beans and used a larger quantity, and that I increased the quantity of spices.  I would call the final product moderately spicy, i.e. too hot for some people.  This will take about 5 hours since it needs a long simmer time for the wild venison and the dried beans.

2.5 lbs. venison from a haunch, cut into 0.5 inch cubes

Vegetable oil

1.5 large onions, chopped

1 large green bell pepper, chopped

4 cloves garlic, chopped

2 Tbs. chili powder

2 Tbs. ground cumin

1 tsp. cinnamon

1 tsp. cayenne pepper

0.5 tsp. black pepper

.5 tsp. dried thyme

1 tsp. dried Mexican oregano

1 tsp. cocoa powder

2 bay leaves

4 cups low sodium beef broth

15 oz. can tomato sauce

12 oz. lager beer

1 tsp. Marmite (optional)

1 lb. dried pinto beans, soaked overnight

2 Tbs. masa or finely ground cornmeal

Grated cheddar cheese and pickled jalapenos for serving, optional

In small batches, nicely brown the venison cubes in the vegetable oil.  Remove the cooked cubes to a bowl. 

Saute the onions, bell pepper, and garlic in the pot with additional oil if needed.  Cook until the vegetables are softened.  Return the venison to the pot and add all the spices, beef broth, tomato sauce, beer, marmite, and soaked pinto beans to the pot.  Stir well.  Bring to a boil and reduce to a simmer.  Cook uncovered stirring occasionally, until the meat is tender and the beans are soft, at least 3 hours.  Add some water if it gets too dry.  About 15 minutes before serving, stir in the masa or finely ground cornmeal to thicken the chili.  Check seasoning.  Serve with grated cheese and pickled jalapenos.