Venison Bean Chili
Ingredients
- 2 lbs venison
- 1 lb mexican chorizo
- 2 onions dices
- 4 poblano peppers
- 5 cloves garlic diced
- 2 tbsp rub seasoning see notes
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp cayenne pepper
- 12 oz dark beer
- 5 lbs tomatoes cored and cut in half horizontally
- 2 cans cans black beans 15 oz drained
- 2 cans kidney beans 15 oz drained
- ¾ cup cilantro
- Salt
- Pepper
- olive oil
Instructions
- Light your charcoal and bring to medium high heat.
- Coat the peppers and the tomatoes in olive oil. Then sprinkle them with salt and pepper.
- Place the tomatoes skin side down on the grill. Place a peppers on the grill as well. Char the tomatoes on both sides and remove to a bowl to catch the juices. Dice the tomatoes and reserve the juice.
- Char the peppers on all side until the skin starts to seperate. Remove from grill. Remove the skin, seeds and stem. Dice the peppers.
- Bring a 12 qt pot to medium high heat. Drizzle in a little olive oil.
- Add the meat, diced onion and garlic. Cook until the meat starts to brown. Once the meat is brown, deglaze the pot with the beer.
- Add the peppers, tomatoes, tomato juice, spices and beans.
- bring the temperature to low and let the chili simmer for 30 minutes. Add the cilantro, salt and pepper to taste.
- Serve alone or over rice. Green onions make a great garnish!
Notes
Our Rub. https://southernfellow.com/our-rub/