5 lbs ground venison
2 fire-roasted poblano peppers
2 fire-roasted tomatoes, pureed
2 to 3 oz minced roasted garlic
4 oz oil or clarified butter
3 slices diced bacon
1 lb ground pork
2 tbsp kosher salt
1 tbsp white pepper and black pepper, each
7 tbsp chile powder
6 tbsp chorizo seasoning
3 tbsp oregano
1/4 tbsp cumin
1 chopped onion
2 diced green bell pepper
2 diced red bell pepper
1 diced Anaheim chile
1 diced celery stalk
12 oz beer
2 – 16 oz. cans crushed tomatoes
4 1/2 pints (72 oz.) chicken stock
1 cup each cooked kidney, black, and pinto beans
chopped cilantro, to taste
First, fire roast poblano pepper, tomatoes and garlic cloves. Dice garlic, blend tomatoes, peel and slice poblanos and set aside.
Take a Dutch oven or large skillet and add oil. Heat oil and add in the bacon. Stir in ground pork and cook on high heat for 3 to 5 minutes then add in venison.
Add salt to taste, white and black pepper, chile powder, chorizo seasoning, oregano and minced garlic and stir well. Add cumin slowly to your liking. Cook and stir constantly.
When the meat is cooked, add in onions, bell pepper, Anaheim chilies and celery. Deglaze your pan with 12 oz of beer.
Add the blended tomatoes, 2 cans of crushed tomatoes, poblano peppers, chicken stock, beans and cilantro. Simmer.
If you like it hotter, add serrano peppers or jalapenos. Thicken with masa harina. Serve in a large bowl with feta cheese and fried corn tortilla strips in the center. Accompany with crackers, cornbread and ice cold beer.
Recipe courtesy of Michael Lomonaco, FoodNetwork.com
Serving Size: Serves 10 to 15