Deer Beer Pumpkinhead Chili

What you need:

• 3 Tbsp. canola or olive oil [divided]
• 1/2 lb. ground venison - I used a full pound
• 2 onions, finely chopped
• 2 potatoes, peeled and diced
• 8 cloves garlic, minced
• 1 to 2 jalapeno peppers, chopped
• 1 bottle beer - we used Hoegaarden (a wheat beer)
• 1 Tbsp. paprika
• 1 Tbsp. cumin
• 2 tsp. cinnamon
• 1/2 tsp. cayenne
• 1 tsp. sea salt
• 1 1/2 cups pumpkin puree
• 1 (6 oz.) can tomato paste
• 3 cups chicken stock
• 1 (28 oz.) can diced tomatoes
  • 1 can romano beans - I used navy beans

Directions:

1. Use 1 Tbsp of the oil and heat over medium-high in a Dutch oven. Brown venison. Remove from pot and set aside.
2. Add other 2 Tbsp oil to pot and add onion and potato. Cook until onions are soft, about 8 minutes.
3. Add garlic and cook for another minute.
4. Deglaze pot with beer and reduce for 10 minutes.
5. Add jalapeno, paprika, cumin, cinnamon, cayenne, salt, pumpkin puree, and tomato paste. Simmer for a minute.
6. Add venison, chicken stock, and beans. Bring to a boil, then turn down to medium-low and simmer for 1 1/2 hours. Stir every so often!

Recipe from The Haggis & The Herring