[JohnP]

OK Model99 you asked for it:

1/2 Cup of Olive Oil plus 1/2 Cup of Olive Oil
3 Pounds of Vension - good cut, not burger, I use any of the steak cuts and cut them into about 3/4 inch cubes.
1 green pepper (Chili), diced
2 cups red onion, diced
3 or 4 jalapeno's, diced
4 or more cloves of garlic, minced
1/4 cup chili powder
2 Tablespoons dried Mexican oregano
2 or more tablespoons clintro ( I use more because we like it, but you have to be careful as it can overtake the chili)
2 Tablespoons cumin
2 Tablespoons cayenne
2 Tablespoons Chipotle
1 Teaspoon Cinnamon
2 Cups of Beef stock (I make my own but have bought grocery store stuff)
3 Bottles of GOOD beer, 1 for the Chili and 2 for you while you are cooking it.
1 small can of chioptles, pureed
2 cans of cooked black beans, if you must have beans, normally east of the Mississippi
1 can peeled and diced tomatoes - I use fresh but a 16 oz can will do.

I do all the cooking in a castiron dutchoven. Add 1/2 cup of oil and heat, add the venison and brown, with a slotted spooon remove vension and set aside. Add pepper, onion, jalapeno and garlic saute over LOW heat until they are tender. Add the remaining oil, (YOU SHOULD BE ON YOUR SECOND BEER BY NOW) all of the dry spices and the vension and stir after it is well mixed add the beer, beans if you must, tomatoes and chipotle puree. Cover and simmer for 2 or 3 hours or until vension is fork tender. Serve with grated cheese and ice cold beer.

[model99er]

John,

Ummm, sounds really good. I'm gunna have try it; I got an old castiron ducth oven that I strickly use for Chili making (the "street" kind of Chili) ... lol


99er

[Hands]

Sounds real good