"Don't Hate the Game" Chili

My friend Rob has an annual chili cookoff (and a summer BBQ) every year, and I enter every year. It's not really a competition; just a bunch of friends who gather for booze, chili and a good time. This year I thought I'd try something really different and make a chili using only game meat. Lucky for me, Harmony Farms is relatively close and sells all kinds of wild game meat. The chili was a hit, and is something I'd definitely make again. It wasn't too gamey, but if you consider lamb gamey, this chili is not for you.

"Don't Hate the Game" Chili

6 strips of bacon, chopped

1 tablespoon olive oil

1 lb elk stew meat

1 lb buffalo stew meat

12 ounces buffalo sausage (I used chipotle flavor from Harmony Farms)

1 large onion, chopped

1 large jalapeno, seeded and minced

2 garlic cloves, minced

2.5 tablespoons chili powder

1.25 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon black pepper

1 bay leaf

2, 7-oz cans of mild green chiles

1, 12-oz can of dark beer

1, 32-oz can of diced tomatoes

1, 12-oz can of beef broth

2, 12-oz cans of pinto beans (optional)

2 tablespoons honey

2 teaspoons unsweetened cocoa powder

Salt to taste

Cook bacon in a large dutch oven or soup pot over medium heat for about 10 minutes, or until the fat renders. Remove bacon but save. Add olive oil. In single layers, brown the elk, buffalo and buffalo sausage, but do not cook meat all the way through. Remove from pot and set aside.

Using the fat and juices leftover from the meat, saute the onions, garlic and jalapeno pepper until soft. Add chili powder, cumin, oregano and pepper and stir until onions/garlic/pepper is coated. Add bay leaf, all of the seared meat/sausage, green chiles, tomatoes, beef broth, beer and pinto beans and throw in the cooked bacon. Turn heat up and bring to a boil, and then turn heat down to low and let simmer for at least 90 minutes. Add honey and cocoa powder and stir until well blended.

Enjoy!