Photo by Belinda Smith-Sullivan
SERVES 6–8
3 tablespoons canola oil
1 red bell pepper, chopped
3 Anaheim chilies, chopped (or poblanos)
1 jalapeno, diced
1 large yellow onion, chopped
½ garlic head, minced
½ pound boneless venison, cut into ¼-inch cubes
1 pound ground venison
½ pound bulk Italian sausage
2 tablespoons all-purpose seasoning
1½ tablespoons chili powder
1 teaspoon cumin
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
12 ounces lager beer
1 cup beef stock
1 can black beans, undrained
1 can kidney beans, undrained
1 can pinto beans, undrained
½ bunch green onions, thinly sliced, for garnish
½ cup grated cheddar cheese for garnish
In a large stockpot over high heat, heat the oil. Add bell pepper, Anaheims, jalapeno and onion, and saute until onions are transparent, about 5 minutes. Add garlic and saute a minute longer. Push vegetables to the side of the pot; add the venison cubes and brown. Add the ground venison and sausage and stir gently, trying not to break up the ground venison too much. Cook until meat is nicely browned and cooked through, about 7–10 minutes. Add in seasonings and cook for 1 minute. Add in tomato sauce and tomato paste and stir for 2 minutes. Stir in beer and beef stock. Lower heat and simmer, covered, for 2 hours. Add beans the last half hour of cooking time. Serve in a bowl, garnished with sliced green onions and grated cheddar. (Also try this recipe with bison or ostrich.)