Venison Chili | RECIPE

Heat olive oil over high heat. Add ground venison and brown. Remove all but about a tablespoon of fat from the pot. Add onions, garlic, and jalapeños and stir, cooking for a few minutes. Season with a couple big pinches of salt, then cook on medium heat for about 10 min. Add all the spices and sugar. Stir to combine. Then add the tomato paste. Stir to combine. Add the beer and stir. Turn the heat up to high and add the diced tomato, beef broth, and black beans. Stir and bring to a boil, then reduce the heat to low and simmer for an hour and a half or until reduced and thickened. Serve with sour cream and cheddar or the toppings of your choice.