Venison Chili

In a Dutch oven, brown the meat. Remove from the oven and drain on a paper towel-lined platter. Sauté the onion, bell pepper, garlic and poblano chile. Add meat back into the Dutch oven. Sprinkle the flour over this.

Now, add tomato paste and diced tomatoes along with beef broth. Add apple cider vinegar. Allow to simmer for 1 hour.

Add all the dry ingredients (spices and herb) along with the celery and allow to simmer for 1/2 hour longer.

Note: I find adding herbs and spices towards the end more flavorful. They simmer long enough but not so long they lose flavor.