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"Game" Day Chili

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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

Instructions
 

  • 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.
  • Heat olive oil in a large pot or dutch oven. Add onion and thinly sliced jalapeno. Stir over medium heat until onions sweat.
  • Add in minced garlic, diced poblano pepper and your hot sauce and mix together.
  • Add the can of tomato paste and stir together until mixture is a thick almost paste.
  • Add your ground meat and mix together well. Add your dried seasoning: coriander, chipotle chili pepper, cumin and chili powder.
  • 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.
  • Now add in your beans: pinto, red kidney and chili
  • Add in your remaining ingredients: yellow mustard, maple syrup, worcestershire, liquid aminos and your beer.
  • 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.