Venison Chili with Flying Fish Beer

INGREDIENTS

• 1 bottle Flying Fish Abbey Dubbel
• 1 bottle Flying Fish Trail Mix Brown Ale
• 2 poblano peppers chopped
• 2 large jalapeno peppers chopped
• 1 small red onion chopped fine
• 1 small red onion chopped fine
• 1 large shallot chopped fine
• 4 cloves roasted garlic smashed
• 2 cans diced tomato with green chilis
• Kosher salt
• Black pepper
• 2 tbsp. chili powder
• 2 tbsp. cumin
• 2 tbsp. 7 Bones Beef Rub
• 1 10 oz. can beef broth
• Flour
• Olive oil
• 1 10 oz. can black beans
• 1 10 oz. can pinto beans

DIRECTIONS

1. Pour beer into a sauce pot or dutch oven over a 275-300°F fire. (or use your stove top).
2. In a large skillet Sautee onions, shallots and peppers in olive oil for approx. 5-7 minutes cooking them down. Add sliced roasted garlic. Add these ingredients to the beer in the pot
3. Season the venison cubes with half of the chili powder, cumin, 7 Bones and some salt and pepper.
4. Add some more olive oil to the pan and brown the venison cubes. (approx.. 10 minutes)
5. Add venison to the pot.
6. Stir in both cans of diced tomatoes then add the rest of the seasonings to the pot. Stir well and let cook for approx.. one hour.
7. Add beans and stir the chili. Allow it to cook down for 1 more hour.
8. In a small sauce pan bring the beef broth to a boil and thicken with flour. Wisk rapidly to avoid flour from clumping.
9. Add thickened rue to the chili and cook for one more hour or until meat is tender.
10. Serve with sliced jalapenos, corn chips, Mexican cheese and an ice cold Flying Fish beer