Wild Game Chili With Black Beans

10 Servings

1/2 c vegetable oil
4 yellow onions, cut in medium dice
2 jalapeno (or serrano chiles) seeded, , finely chopped
3 T chili powder
2 T cumin, Ground
1 T thyme, Dried
1 t oregano, Dried
1 t celery seeds
1 t paprika
1/2 t black pepper
1/2 t anise seeds
1/2 t cayenne pepper
1/4 t cloves, Ground
4 bay leaves
3 lb wild game meat, cut into 1-inch pieces
30 oz red chile sauce
1 1/2 qt to 2 qt beef stock (or broth)
5 c black turtle beans (2, Cooked cups u, ncooked)
1 salt and pepper, to taste
Heat oil in an 8-quart casserole or Dutch oven; add onions and chiles, and saute over medium heat until soft.
Add spices and bay leaves and saute several minutes longer.
Add meat and cook until lightly browned.
Add chile sauce and bring to a boil.
Add stock to barely cover the ingredients and return to a boil. Reduce heat and simmer 30 minutes.
Cover and bake in a 375 degree F. oven for 2 hours, stirring every 30 minutes.
Add beans and salt and pepper to taste.