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2 poblano chile peppers, chopped*
1 large bell pepper, chopped
2 medium-size onions, chopped
3 garlic cloves, minced
2 tablespoons olive oil
28 oz can zesty chili-style diced tomatoes
1-2 lbs ground venison or ground chuck/round
1 (16-oz.) can navy beans
1 (15-oz.) can black beans, rinsed and drained
1 (12-oz.) can beer or chicken broth
1 tbsp ground cumin
1 tbsp Tony's seasoning
2-3 tbsp chili powder
additional salt & pepper to taste
* In the absence of poblanos, we used chopped jalepenos.
In a 5 qt. dutch oven, sauté vegetables in olive oil. Brown meat and drain; combine. Add tomatoes, beans, and seasonings. Simmer for one hour. Taste and adjust seasonings. We find that this takes lots of chili powder. Doubles easily. Serve with desired toppings.
