1/4 CUP BACON FAT
2 LARGE ONIONS COARSLEY CHOPPED
8 JALEPENO CHILIES MINCED
8 CLOVES GARLIC MINCED
3 LBS VENISON GROUND FOR CHILI
2 TSP SALT
4 OZS CANNED CHIPOLTE CHILIES IN ADOBO SAUCE
1/2 LB HOT NEW MEXICAN CHILI POWDER
2 TBL CUMINO
2 TBL OREGANO
1 LB ROMA TOMATOES
4 CUPS BEEF STOCK
1 BTL MEXICAN BEER
8 CUPS COOKED BLACK BEANS
1 CUP SOUR CREAM
WARM BACON FAT IN LARGE SKILLET. ADD ONIONS, GARLIC AND JALEPENOS. OVER MEDIUM HEAT COOK FOR 20 MIN. STIR ONLY ONCE OR TWICW.. MEANWHILE IN A DUTCH OVEN ADD MEAT AND SALT. BROWN COMPLETLY STIRRING OFTEN AND ALL THE PIPNK COLOR IS GONE. ADD SAUTED ONIION MIXTURE, CHIPOLTE, CHILIE POWDER, CUMIN, AND OREGANO. COOK FOR 5 MIN. STIRRING REGULARLY. THEN STIR IN BEEF STOCK TOMATOES, BEER. BRING TO A BOIL. LOWER HEAT AND SIMMER FOR 1 1/2 HOURS UNCOVERED. STIR IN BLACK BEANS. RESERVE FOR SERVICE. WHEN SERVING GARNISH EACH BOWL WITH SOUR CREAM.
SOUTHWESTERN VENISON CHILI OH YEA!!!
