Char the Poblano

Over an open flame, roast the poblano until blackened on all sides. Set aside to cool. Once cooled, peel the skin, remove seeds, and dice.

Render Bacon & Sauté Veg

In a large Dutch oven over medium heat, add olive oil. Cook the bacon lardons until just crisp. Remove with slotted spoon and set aside. Leave 2–3 tablespoon bacon fat in the pot.

Add diced onions and peppers. Sauté until softened and starting to brown, 5–7 minutes. Turn off heat for 2 minutes to naturally deglaze.

Brown the Venison

Turn heat to medium-high. Add ground venison and a pinch of kosher salt. Brown the meat thoroughly. Add ground pork and cook until both are fully browned.

Build the Flavor Base

Reduce heat to medium. Add garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Sauté for 1–2 minutes.

Add tomato paste and cook for 1 more minute, stirring well.

Deglaze and Simmer

Pour in Worcestershire, orange juice, and lime juice to deglaze. Scrape up browned bits.

Add beef stock, charred poblano, diced tomatoes, black beans, kidney beans, and the reserved bacon. Stir well.

Bring to a boil, then reduce to low heat, cover, and simmer for 1–6 hours.