Venison Chili

Venison Chili
1/4 cup peanut oil + 2 Tbs	1 Tbl ground cumin
1 1/2 pounds venison, cut into cubes	1 Tbl ground cayenne*
1/2 green pepper, dice	1/2 Tbl ground chipotle*
1 cup diced onion	1/2 tsp ground cinnamon
1 celery stalk, diced	2 cups beef brother or stock
*1-2 jalapenos, diced**	1 bottle beer
6 tsp chili powder	1/4-1/2 small can chipotles, pureed*
1 Tbl dried Mexican oregano	2 cups cooked black beans
1 Tbl ground coriander	1 (16-ounce) can peeled and diced tomatoes
*adjust these ingredients to your taste for "hotness"
Directions
Add 1/4 cup of oil in a large saucepan and heat. Add the venison and brown, in batches. Place browned venison in a bowl and set aside . Add peppers, onion, celery, jalapeno, and garlic and sauté over a low heat until they are tender. Add the remaining oil, all of the dry spices and the venison and stir well. Add the beef broth, beer, beans, tomatoes, and chipotle puree. Cover and simmer for 2 to 3 hours or until venison is fork tender. NOTE: You can add half a cup of dried lentils when you add the broth. They will increase the nutritional value of the meal help thicken the chili.