Venison Chorizo Chili | MeatEater Cook

Ingredients

• 1 ½ pound venison stew meat cut into 1-2″ cubes
• ½ pound ground venison chorizo (substitute with plain ground venison)
• 1 large yellow onion, chopped
• 4 cloves of garlic, minced
• 1 can (14 oz.) fire-roasted, diced tomatoes
• 2 jalapeños, chopped
• 1 ½ tbsp. oregano
• 2 tsp. cumin
• 1 ½ tsp. smoked salt (substitute with kosher salt)
• 2 ½ cups venison or beef stock (plus more if needed)
• ½ tsp. cayenne (optional)
• ½ tsp. cinnamon
• Oil for cooking
• Optional garnishes: cilantro, green onions, avocado, cheese, sour cream, etc.
• Chile Paste
• 1 dried guajillo chile (substitute with chipotle for spicy, or arbol for very spicy)
• 2 ancho chiles
• 1 clove of garlic
• 1 ½ cups boiling water