Venison Chili - cooking recipe

Ingredients

3 lb. ground or finely cubed venison
1/4 c. vegetable oil
2 c. chopped onion
3 to 4 cloves, garlic, minced
1 (6 oz.) can tomato paste
2 (15 oz. each) cans tomatoes, undrained
1 can beer
3 Tbsp. ground cumin
3 Tbsp. chili powder or to taste
2 Tbsp. paprika
1 tsp. oregano
1 tsp. salt or to taste
1/4 tsp. black pepper
3 Tbsp. Mexican salsa
3 chicken bouillon cubes
2 (15 oz. each) cans drained kidney or pinto beans
dash of cayenne pepper
1 Tbsp. cocoa

Preparation

In a large, heavy pot or Dutch oven, heat oil.
Add meat and stir until lightly browned.
Add onions and garlic.
Cook about 10 minutes, stirring occasionally. Add tomato paste, tomatoes, beer, cumin, chili powder, paprika, oregano, salt, peppers, salsa, bouillon cubes and cocoa.
Simmer over low heat about 2 hours, stirring occasionally.
One half hour before end of cooking time, add drained beans. Serve with grated cheese sprinkled on top. Makes about 10 servings.