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1Brown the Venison
- Heat the oil or rendered fat in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the ground venison and season lightly with salt and pepper.
- Brown the venison, breaking it up with a spoon. Once browned, remove the venison to a separate bowl, leaving any fat in the pot.
2Sauté and Toast Spices
- Reduce the heat to medium. Add the diced onion and bell pepper to the pot and cook for 5-7 minutes, until softened.
- Add the minced garlic and minced chipotle chiles. Cook for 1 minute until fragrant.
- Stir in the chili powder, cumin, smoked paprika, cocoa powder, oregano, cinnamon, salt, and pepper. Cook for 2 minutes, stirring constantly, to toast the spices and release their full flavor.
- Stir in the tomato paste and cook for an additional 1-2 minutes to lightly caramelize it.
3Deglaze and Simmer
- Pour in the beer (if using) or 1/2 cup of broth. Scrape the bottom of the pot with a wooden spoon to lift up any browned bits.
- Return the browned venison to the pot.
- Stir in the crushed tomatoes and the remaining beef/venison broth. Bring the mixture to a low boil.
- Reduce the heat to low, cover the pot, and let the chili simmer gently for 60 minutes to allow the venison to tenderize and the flavors to fully meld.
4Add Beans and Finish
- Stir in the rinsed and drained black beans.
- Continue to simmer, uncovered, for an additional 15-20 minutes, or until the chili has reached your desired thickness.
- Taste and adjust the seasoning.
- Serve with a glass of Pinot Noir and your favorite toppings, such as shredded cheese, sour cream, avocado, or cornbread.
