New Mexico-Style Black Bean Venison Chili

Ingredients

For the Chili:

• 4 tablespoons olive oil

• 1 pound coarsely ground venison or stew meat

• 6 cloves fresh garlic, minced

• 1 white or yellow onion, chopped

• 1 jalapeño, seeded and chopped

• 4 tablespoons ancho chile powder

• 2 chipotles in adobo, chopped

• 1/8 cup Asian hot sauce, Sriracha recommended

• 6 Roma tomatoes, blanched, peeled, seeded and diced

• 2 teaspoons ground cumin

• 1 quart chicken stock, a little more on hand might help

• 2 12-ounce bottles of dark beer

• 1 cup black beans (For fresh, soak over night; for canned, open quickly and lose the can. Either way, drain well)

• ½ teaspoon epazote

• 2 tablespoons masa harina

• 1 tablespoon fresh cilantro, chopped

• Salt and freshly ground pepper to taste

For the Goat Cheese Crema:

• 1 1/4 cups heavy whipping cream

• 2 tablespoons garlic puree

• 8 ounces goat cheese

• 1 jar Coyote Trail Red Mild Grill & Dipping Sauce (or salsa of choice)

Instructions

For the Chili:

Heat the oil in a heavy stockpot until lightly smoking. Add the venison and brown lightly.

Add garlic, onions and jalapeño; cook over medium heat for another 15 minutes or so.

Add ancho puree, chipotle, Asian hot sauce, tomatoes, and cumin, and simmer for another 10 minutes.

Add the chicken stock and beer, and bring to a rolling boil. Add the beans and epazote.

Reduce the heat and let simmer for 1 1/2 to 2 hours or until the meat and beans are soft and tender, stirring often. Add more stock throughout the cooking process, if necessary, to keep the meat and beans covered.

Whisk in the masa harina and cilantro. Season to taste with salt and pepper.

For the Goat Cheese Crema:

Heat the cream in a small sauce pan until it is about to boil. Add garlic puree. Turn off the heat and let it steep for 25 minutes.

Pour contents in a blender and add the cheese. Puree the mixture until smooth. Serve slightly warm or room temperature.

To serve:

Serve chili in warm bowls, topped with a large dollop of Goat Cheese Crema and a tablespoon of Coyote Trail Red Mild Grill & Dipping Sauce.