Roe deer chili (chili con Bambi)

Ingredients

• 250 g of chopped onion
• 1 to 5 cloves of finely chopped garlic (to taste)
• 1 to 5 teaspoons of cayenne pepper (to taste)
• 4 tablespoons of paprika or another mild chili powder
• 5 teaspoons of ground cumin
• 2 tablespoons of olive oil, corn oil, or sunflower oil
• 500 g of venison, diced for stew (lean cuts work well)
• 500 ml of unpasteurized cider or beef broth
• 4 tablespoons of tomato paste
• 250 g of finely grated carrots
• 150 g of finely chopped celery
• 5 bay leaves
• 2 tablespoons of oregano
• 350 g of dried kidney beans, soaked and cooked
• 1 bouillon cube (optional)
• salt

Sauté the onions, chili peppers, and garlic in the oil until they are soft.

Add the powdered spices and cook for about 1 minute.

Add the ground meat and stir until it changes color.

Pour each, add enough cider or broth to cover, but not completely submerge.

Add the bouillon cube (only with the cider), the bay leaf, the celery, the carrot, and the tomato paste, then mix well.

Let it simmer very gently for at least 3 hours, stirring occasionally and adding more liquid (cider, wine, broth, or plain water) if it becomes too dry. The sauce should be thick, but not too watery, and should not stick to the sides of the pan. You can cook it on the stovetop, in a very low oven, or in a slow cooker.

About 30 to 40 minutes before serving, remove the bay leaf, add the oregano and beans, and then mix.

Adjust the salt, mix well, and continue cooking for 40 minutes.

Serve with long-grain rice or your preferred type.