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:
- Use 1 Tbsp of the oil and heat over medium-high in a Dutch oven. Brown venison. Remove from pot and set aside.
- Add other 2 Tbsp oil to pot and add onion and potato. Cook until onions are soft, about 8 minutes.
- Add garlic and cook for another minute.
- Deglaze pot with beer and reduce for 10 minutes.
- Add jalapeno, paprika, cumin, cinnamon, cayenne, salt, pumpkin puree, and tomato paste. Simmer for a minute.
- 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