Ingredients
- 1 Poblano pepper
- 1 tablespoon Olive oil
- 1 Yellow onion diced
- 1 Green bell pepper diced
- 1 Red bell pepper diced
- 6 Garlic cloves minced
- 1 lb Ground venison
- ½ lb Smoked bacon lardons
- 2 tablespoon Chili powder
- 1 tablespoon Cumin
- 1 teaspoon Paprika
- ½ Cinnamon
- 1 ½ teaspoon Salt
- ½ teaspoon Pepper
- 3 tablespoon Tomato paste
- 1 teaspoon Worcestershire sauce
- 1 Orange juiced
- 1 Lime juiced
- 32 oz Beef stock
- 28 oz Diced tomatoes drained
- 15 oz Black beans drained and rinsed
- 15 oz Kidney beans drained and rinsed
- Kosher salt to taste
Method
Char the Poblano
- Over an open flame or under a broiler, char the poblano on all sides until blackened. Let cool, peel, remove seeds, and dice. Set aside.
Render the Bacon
- In a large Dutch oven over medium heat, add olive oil. Once hot, add bacon lardons and cook until golden and crisp. Remove with a slotted spoon and reserve. Leave behind 2–3 Tbsp. bacon fat in the pot.
Sauté Aromatics
- Add diced onion and both bell peppers. Cook until onions start to brown at the edges, about 5–7 minutes. Turn off heat and let sit for 2 minutes to allow natural deglazing.
Brown the Venison
- Turn heat back to medium-high. Add venison, season with a pinch of salt, and cook until browned and no longer pink.
Add Spice & Tomato Paste
- Lower heat to medium. Stir in garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Sauté for 1–2 minutes. Add tomato paste and cook for another minute, stirring to coat.
Deglaze & Simmer
- Add Worcestershire sauce, orange juice, and lime juice. Scrape up any browned bits from the bottom. Stir in beef stock, diced poblano, drained tomatoes, reserved bacon, and both beans.
Cook Low & Slow
- Bring to a boil, then reduce heat to low. Cover and simmer for at least 1 hour, or up to 6 hours for deeper flavor.
Serve
- Ladle into bowls. Top with sour cream, sharp cheddar, scallions, jalapeños, or tortilla chips—whatever fits the mood.