New Mexico-Style Black Bean Venison Chili - Fiery Foods & Barbecue Central

Ingredients

• 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
• 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)