Ingredients:

  • 1.5 lb (680g) ground venison (or 90/10 ground beef)
  • 2 Tbsp olive oil (or lard/bacon fat for searing)
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 4 Tbsp dried chili powder (Ancho or New Mexico blend)
  • 1 Tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp unsweetened cocoa powder
  • 1 tsp brown sugar
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (12 oz) bottle dark lager or stout beer
  • 1 cup low sodium beef broth
  • 2 bay leaves
  • 2 tsp kosher salt, or to taste
  • 1/2 tsp black pepper

Instructions:

  1. Dice onion, mince garlic, and measure out all spices. Heat olive oil (or fat substitute) in a large Dutch oven over high heat. Add the ground venison and sear aggressively, breaking it up minimally, until deep brown crust develops on most of the surface. This Maillard reaction step eliminates gamey flavor. If using fattier meat (e.g., ground beef), drain excess fat. Remove venison and set aside, reserving 1-2 tablespoons of fat in the pot.
  2. Reduce heat to medium. Add the diced onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and tomato paste and cook, stirring, for 1 minute until the paste darkens slightly.
  3. Add the chili powder, cumin, oregano, cocoa powder, and brown sugar to the pot. Cook, stirring constantly, for 60 seconds. This step blooms the spices in the residual fat, maximizing their flavor and smokiness.
  4. Deglaze the pot by pouring in the beer, scraping up any browned bits (fond). Allow the liquid to reduce by half. Add the diced tomatoes, beef broth, bay leaves, salt, and pepper. Return the seared venison to the pot.
  5. Bring the chili to a boil, then immediately reduce the heat to the lowest setting. Cover and simmer gently for 3 hours, stirring occasionally, until the meat is tender and the chili has thickened to your desired consistency. Remove the bay leaves before serving.