Ingredients:
2 Tbsp Vegetable Oil
1# Ground Venison
1# Venison Stew Meat
¼ Cup Fresh Garlic, Minced
1 Cup Yellow Onion, medium dice
1 Cup Celery, medium dice
8 oz can Black Beans, rinsed and drained
4 oz. Chipotle Peepers in Adobo, chopped
8 oz. Can Chopped Tomatoes
2 Cups Beef Broth
6 oz. Beer
2 oz. Dark Chocolate, chopped
Spice Blend - Place in mixing bowl and whisk to combine
1 Tbsp Dark Chili Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Oregano
2 tsp salt
1 tsp. Cracked Black Pepper
Directions:
Pre heat 4 quart Dutch oven to medium high on stove. Add vegetable oil.
Place cubed venison in pan once oil is hot. Sear on all sides to golden brown and remove to a resting plate. Return pot to heat.
Place ground venison in pan and lightly brown. Use a spoon to stir and break into small pieces.
Once browned add onion, celery and garlic. Stir occasionally for 2-3 minutes and add spice blend, chipotle peppers, black beans and seared stew meat
Next add beef stock, beer and chopped tomatoes (do not drain). Stir and reduce heat to a simmer.
Once a gentle simmer has been established cover with lid and continue to cook on stove top or 300 degree oven for approx. 1.5 hours. Remove lid and stir occasionally.
After meat is fall apart tender remove lid and continue to simmer on stove top to thicken broth. Approx. 15 minutes.
Remove from heat and stir in chocolate. Taste and adjust seasoning if needed.
Garnish with toppings of your choice. Sour cream, shredded cheese, chopped onion, cilantro or whatever you desire. Enjoy!