Texas-Style Venison Chili Con Carne

Ingredients:

Chili pepper puree

• 4 pasilla peppers, seeded
• 2 ancho peppers, seeded
• 1 chile de arbol, seeded
• 1.5 cups chicken broth + more as needed
• 2 corn tortillas, cut into quarters

Chile

• 6 tbsp. l. corn oil
• 700 g of venison
• 1 large onion, diced
• 4 cloves garlic, crushed
• 2 tbsp. l. ground cumin
• 1.5 cups dark beer
• 4 cups chicken broth
• 8 sprigs of fresh cilantro
• 1 cinnamon stick
• Freshly squeezed lime juice for serving

Preparation:

1. For the chili pepper puree:
   
   Combine the pasilla, ancho, and árbol peppers and chicken broth in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until the peppers are soft, about 10 minutes. Let cool slightly. Transfer to a blender. Add the tortillas and puree until smooth. The mixture should be quite thick, but you may need to add a little more broth.
2. Chile:
   
   Heat the oil in a large skillet over medium-high heat. When it begins to shimmer, add the venison and cook, stirring twice, until browned, about 5 minutes. Remove the meat with a slotted spoon and set aside.
3. Add the onion to the heated oil in the pan and cook until well browned, about 5 minutes. Add the garlic and cumin and cook for 1 minute.
4. Add the puree and 3 chili peppers and cook, stirring frequently to prevent burning, until thickened and darkened, about 7 minutes. Add the venison, beer, and chicken broth. Reduce heat and simmer, adding liquid as needed, for 2 hours. Remove the lid and cook until the chili thickens, about 1 hour.
5. Tie the cilantro and cinnamon stick together with kitchen string. Remove the chili from the heat and add the cinnamon and cilantro bunch. Let it sit, undisturbed, for 15 minutes. Remove the bunch from the chili. Let it sit, undisturbed, for another 15 minutes, then add a squeeze of lime juice to taste. Season with salt and pepper to taste.