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"Game" Day Chili

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Ingredients Method

Ingredients
  

  • 3 tbsp olive oil
  • 1 onion diced
  • 1 jalapeno large, thinly sliced
  • 3 cloves garlic minced
  • 1 poblano pepper large
  • 4 tbsp hot sauce mixed varieties or your preference
  • 1 small can tomato paste
  • 1 lb ground venison
  • 1 lb ground bison
  • 1 lb ground lamb
  • 2-3 tbsp ground coriander
  • 2-3 tbsp chipotle chili pepper
  • 2-3 tbsp ground cumin
  • 2-3 tbsp chili powder
  • 1.5-2 pint cherry tomatoes sliced in 1/2
  • 1/2 cup brown sugar
  • 1 can pinto beans
  • 1 can red kidney beans
  • 1 can chili beans
  • 1/4 cup yellow mustard
  • 1/4 cup dark, pure maple syrup
  • 1/4 cup Worcestershire
  • 1/4 cup liquid aminos
  • 1 bottle beer Sam Adams chocolate bock

Method
 

  1. Broil Poblano pepper in oven on high until turning black - about 1/2. Flip and do same to other side. Once finished, remove and place into plastic baggie to steam. After about 5 minutes, once cool enough to handle, peel the skin off of pepper. Remove top, dice and set aside.
  2. Heat olive oil in a large pot or dutch oven. Add onion and thinly sliced jalapeno. Stir over medium heat until onions sweat.
  3. Add in minced garlic, diced poblano pepper and your hot sauce and mix together.
  4. Add the can of tomato paste and stir together until mixture is a thick almost paste.
  5. Add your ground meat and mix together well. Add your dried seasoning: coriander, chipotle chili pepper, cumin and chili powder.
  6. Once your meat is all cooked and there is no more pink, add in cherry tomatoes. Stir together well and add in the brown sugar.
  7. Now add in your beans: pinto, red kidney and chili
  8. Add in your remaining ingredients: yellow mustard, maple syrup, worcestershire, liquid aminos and your beer.
  9. Stir everything together well. Make sure nothing is sticking to the bottom of your pan. Turn heat down to low/simmer. Put the lid on and simmer for 2-3 hours (at least). Check and stire every once in a while so nothing sticks to the bottom of your pan.