Texas chili

Texas chili

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 teaspoons coarse salt
• 1 teaspoon pepper
• 2 pounds of ground venison
• 1 yellow onion, diced
• 1 jalapeño, diced
• 4 garlic cloves, minced
• 1 (6-ounce) can tomato paste
• 1/4 cup chili powder
• 1 tablespoon cumin
• 1 tablespoon of ancho powder
• 2 teaspoons smoked paprika
• 1 (12-ounce) bottle of Yuengling Lager
• 1 (28-ounce) can crushed tomatoes

Steps

1. Heat a large pot over medium heat and add the olive oil.
2. Season the venison with a sprinkle of salt and pepper.
3. Add the venison and cook, stirring often, until browned and golden, about 8 to 10 minutes. Remove the meat with a slotted spoon and place it on a plate. Set aside.
4. Reduce the heat to medium-low. Add the onions, peppers, and garlic, stirring well to coat. Add a pinch of salt. Cook until softened, about 5 to 6 minutes.
5. Add the tomato paste, chili powder, cumin, paprika, stir and mash it into the pepper and onions. Cook, stirring often, as the tomato paste begins to get darker in color – about 5 minutes.
6. Add the venison back into the mixture. Pour in the bottle of beer to deglaze the pan, using a wooden spoon to stir any browned bits off the bottom.
7.  Add the crushed tomatoes. Bring the mixture to a boil. Reduce it to a simmer and cook for at least one hour, or until it’s thickened to your liking and the flavor has developed.
8. Optional – Serve with cornbread