by Kayb
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2 pounds ground venison (or grass-fed ground beef) Ask a question about this ingredient
1/2 pound pork sausage Ask a question about this ingredient
2 cans diced tomatos Ask a question about this ingredient
1 can diced tomatos with green chiles (mild) (Ro-Tel, or similar) Ask a question about this ingredient
2 cans red or black beans, drained and rinsed, or 1/2 bag dry beans, soaked Ask a question about this ingredient
1 12-oz bottle dark beer (I use Guinness, but YMMV) Ask a question about this ingredient
4 tablespoons chili powder Ask a question about this ingredient
1 tablespoon ground cumin Ask a question about this ingredient
1 tablespoon ancho chile powder Ask a question about this ingredient
2 chipotles in adobo, minced Ask a question about this ingredient
1 large yellow onion, minced Ask a question about this ingredient
6 cloves garlic, minced Ask a question about this ingredient
1-2 pinch cayenne, to taste Ask a question about this ingredient
1-4 cup beef broth Ask a question about this ingredient
Brown and crumble the sausage; drain with a slotted spoon and transfer to a slow-cooker or Dutch oven. reserving fat.
Ask a question about this stepBrown and crumble venison in sausage fat. If there's not enough sausage fat, add a little olive oil. Drain with a slotted spoon and add to sausage.
Ask a question about this stepSaute onion in same pan, adding more olive oil if needed. When onion is soft and translucent and beginning to brown, add minced chipotle and garlic.
Ask a question about this stepWhile that is going on, add tomatos, green chile tomatos, and beans to the meat. Pour in a bottle of beer.
Ask a question about this stepDump onions/garlic/chipotle mixture, with oil, into Dutch oven with meat and tomatos and beans.
Ask a question about this stepAdd spices. Stir, and depending on your personal taste as to how thick you like your chili, and on whether you use dry beans or canned, add beef broth.
Ask a question about this stepSimmer for two or three hours. Taste and add seasonings and salt and pepper to taste. Continue to simmer over very low heat until you're ready to eat -- can be another hour, can be 6.
Ask a question about this stepServe with a grilled cheese sandwich. Condiments, should you require any, can be grated cheese, tortilla chips, sour cream, cilantro, and/or raw onion. And beer. Lots and lots of beer. Football is also good.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
