Venison Beer Chili

Travis and I participated in a Chili Cook-Off a few weeks ago. Although this chili did not win it received rave reviews. The best part was using Travis' home brew and venison meat from deer season.

Ingredients

Serves 8 to 10

5 pounds venison roast, trimmed and cut into 1-inch pieces
1 tablespoon vegetable oil
2 large onions, chopped
2 poblano peppers, seeded and chopped
2 jalapeños, seeded and chopped
2 red chiles, seeded and chopped
1 (12-ounce) bottle dark Mexican beer*
6 cups beef broth
1 (15-ounce) can tomato sauce
2 tablespoons chili powder
1 tablespoon ground ancho chile pepper
1 tablespoon roasted ground cumin
2 teaspoons salt
1 teaspoon garlic powder
1 can kidney beans, drained and rinsed
6 tablespoons flour

Toppings: sour cream, shredded cheese, pickled jalapeños

Directions

Soak the venison in water and 1/2 tsp salt for at least 15 minutes. Rinse and coat in 2 to 3 Tbs flour.

In a large Dutch oven, heat oil over medium-high heat. Cook venison for 4 minutes or until browned. Remove from pan, and keep warm.

Add onions, poblano peppers, jalapeños, and chiles to Dutch oven; cook for 8 minutes or until peppers are tender. Add beer; cook for 3 minutes. Add broth, tomato sauce, chili powder, ancho chile pepper, cumin, salt, and garlic powder. Stir in meat and beans. Bring to a boil; reduce heat, and simmer, uncovered, for 2 hours, stirring occasionally, or until meat is tender. Add the rest of the flour (3 Tbs), stirring until mixture is thickened. Serve with desired toppings.