- 2 (15 oz) cans black beans, drained (or 1 lb dried beans; soaked, cooked and drained)
- 3 lbs venison, trimmed and diced
- 1/3 cup vegetable oil
- 6 cloves garlic, minced
- 3 onions, diced
- 2 jalapenos, minced
- 2 tablespoons chili powder
- 1/2 teaspoon cayenne pepper
- 2 tablespoons ground cumin
- 3 (14 oz) cans sliced tomatoes
- 2 cups beef broth
- 2 cups beer
- 2 tablespoons tomato paste
- salt and pepper
- hot sauce
- sour cream for garnish
- grated cheddar cheese for garnish
- sliced green onion for garnish
In a large saucepot over medium-high heat, add half of the oil and brown half of the venison. Remove venison to plate and repeat with remaining venison. Set venison aside.
Add the remaining oil to pan and saute garlic, onions and jalapenos until onions are soft and translucent. Add spices and cook for 5 minutes. Add tomatoes, broth, beer, tomato paste and venison. Cover and cook for 40 minutes or until venison is very tender. Add beans and heat through. Season with salt, pepper and hot sauce. Garnish with sour cream, grated cheese and green onion.
About this recipe
WINE PAIRING courtesy of Wine Market, 4734 Spottswood — A hearty red with undertones of brambles and spice will stand up to this boldly flavored chili. Klinker Brick Zinfandel, Lodi, 2008 $18 Marietta Angeli Cuvee, Alexander Valley, 2005 $30
BEER PAIRING courtesy of Chuck Skypeck, Boscos Brewing Co. and Ghost River Brewing — Both cook and serve this chili with an English style brown ale like Boscos Midtown Brown. A half-gallon growler has enough beer to add to the dish with a few pints left over!