1poundthick-cut bacon cut into 1/2 inch piecesuse Neuske's if you can find it
3poundsvenison (or beef) rump cut into stew 1 inch pieces
1 1/4poundground beef
1medium onion chopped
6 1/2tablespoonschili powder
1 teaspoonminced garlic
kosher salt & ground pepper to taste
3stalks celery, chopped
1each red and yellow peppers, chopped
2teaspoonsoregano
1/2cupwarm beer
6cupsbeef brothdivided (reserve 1/2 c. to combine with cornmeal.)
4oz.canmild chopped green chilies
2large can28 oz. whole peeled plum tomatoes (chop up to desired size pieces)
1/2teaspooncrushed red chilior more, to taste
2tablespoonstomato paste
1tablespooncider vinegarstart with 1 tbsp. and taste after all ingredients have been added to see if you want to add more.
3tablespoonscornmeal
1or 2 cans 16 oz. chili beansif desired
sour cream and shredded cheddar cheesefor topping, if desired
Instructions
Cook bacon to medium, drain on paper towels and reserve bacon grease.
In a large soup pot, add bacon grease and brown meat in 2-3 batches, browning on all sides. . Set aside.
Brown ground beef in same large soup pot.
Add bacon, browned venison, onion, chili powder, garlic, salt, pepper, celery and peppers to ground beef. Add enough beef broth to barely cover ingredients and bring to a boil (you may need more or less than 5 1/2 cups depending on your pot size. If need more, add some wate.) Reduce heat and simmer uncovered for 1 1/2 hours or until meat is tender, adding water if needed.
While the meat is cooking , add the oregano to the warm beer & set aside.
Add chopped green chilies, tomatoes, crushed red chili, tomato paste, vinegar and oregano-beer mixture to the pot. Simmer uncovered 30 minutes, stirring often.
Stir cornmeal into 1/2 cup beef broth, then stir into chili.
Add beans (if using) and simmer 15-20 minutes, or until meat is very tender.
Top with shredded cheddar cheese and sour cream, if desired