Venison chili after spending a few hours outside hunting

Winter in Wisconsin can be incredibly cold and yet one of the most exhilarating experiences.  Today I hunted in our holiday hunt and tomorrow we are hoping to go skijoring (click on the link if you want to see skijoring on the farm)!  Making sure we have a good pot of venison chili on the stove for our winter activities is always a plus! 

Venison Chili1 
Yield: 3 1/2 quarts
Ingredients

5 lbs venison stew meat (shank, and other tough cuts)

1/4 cup of vegetable oil

1 large onion diced

2 stalks of celery diced

2 teaspoons of cumin

2 teaspoons chili powder

2 teaspoons dried chipotle powder

2 teaspoons kosher salt

1 teaspoon onion powder

1 teaspoon paprika 

1 teaspoon ground pepper

1 teaspoon granulated garlic

1 teaspoon dried oregano

1 teaspoon dried thyme

4 bay leaves

2 28 ounces cans of diced tomatoes

2 quarts of beef stock

1/4 pound dried cranberry beans soaked and cooked

3 tablespoons adobe sauce

Finish 

Queso fresco crumbled 

Fresh cilantro ripped up

Corn tortillas warmed

Fresh limes

Method:

1. Place all of the meat into a large bowl. Combine all of the spices and salt and mix with the meat thoroughly. Refrigerate over night covered. 
2. Heat a large pot, I like to use my cast iron dutch oven, and add the vegetable oil. Brown the seasoned stew meat in the pot.  When you are finished browning the meat add all of the remaining ingredients to the pot, except for the finish ingredients.  Simmer for approximately 3 hours or more.  Check on it throughout the process, stirring and checking to make sure it is not sticking or burning on the bottom. 
3. Serve with limes, to squeeze on the chili, and crumbled queso fresco. I like warm corn tortillas to dip into the chili.