Venison Chili

• 1/2 pound mild Italian sausage
• 8 slices bacon
• 1 1/2 pounds coarsely ground venison
• 2 large onions, chopped
• 2 large green bell peppers, seeded and chopped
• 3 cloves garlic, minced
• 2 jalapeno peppers, seeded and chopped
• 2 dried chile peppers, crumbled
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 (14.5 ounce) can whole peeled tomatoes, undrained and chopped
• 1 (12 ounce) can tomato paste
• 1 (12 fluid ounce) can beer
• 1 (16 ounce) can pinto beans, rinsed and drained
• Toppings: sour cream, sliced green onions, shredded Monterey Jack
• cheese, sliced ripe olives

1. Directions:
2. 1. BROWN sausage in a large Dutch oven over medium heat. Drain on paper
3. towels, and slice.
4. 2. COOK bacon in Dutch oven until crisp; remove bacon, reserving half
5. of drippings. Crumble bacon, and set aside.
6. 3. COOK reserved drippings over medium heat until hot. Add venison,
7. onion, bell pepper, and garlic. Cook, stirring often, until meat is
8. browned and vegetables are tender. Stir in sausage, bacon, jalapeno peppers,
9. and next 8 ingredients.
10. 4. BRING to a boil; cover, reduce heat, and simmer, stirring often, 30
11. minutes. Add beans, and simmer 15 minutes. Serve with desired toppings.

italian sausage, bacon, onions, green bell peppers, garlic, peppers, chile peppers, chili powder, ground cumin, oregano, salt, tomatoes, tomato paste, beer, pinto beans, sour cream, cheese

Taken from www.epicurious.com/recipes/member/views/venison-chili-1238088 (may not work)