Deer Beer Pumpkinhead Chili (Venison, Pumpkin and Lager Chili)

In early October, I was speaking to a colleague about the upcoming hunting season. Not wabbit season, or duck season...

but deer season.

Oh deer!

My colleague usually takes his deer to a butcher before bringing it home for packaging and he still had some left in his freezer from last year.

Well, I was glad to take some off his hands to free up some freezer space and shortly after, I was presented with a couple venison steaks and some burger (ground). I immediately went to work looking for what to do with the meat. I didn't want to do something plain, and I wanted something that would best reflect the fall season.

I found a few chili recipes that interested me. One of them had pumpkin, ale and some sweet potatoes. I decided to use that concept as a starting point for what I made. The result was a very large pot of tasty chili.

Deer Beer Pumpkinhead Chili

1+2 tbsp canola oil
1/2 kilo ground venison
2 onions, finely chopped
2 medium potatoes, peeled and diced into 1/2 inch pieces
8 cloves garlic, finely minced
1-2 jalapeno peppers, chopped (optional)
1 bottle of Rickard's Red beer
1 tbsp paprika
1 tbsp cumin
2 tsp ground cinnamon
1/2 tsp cayenne pepper
1 tsp sea salt
1-1/2 cups pumpkin puree
1 can (5-6 oz) tomato paste
3 cups chicken or beef stock (I used chicken)
1 can (28 oz) diced tomatoes
1 can romano beans

1. Heat 1 tbsp oil over medium-high heat in a deep pot and brown venison, remove and set aside.
2. Add 2 tbsp oil, onion and potato to pan and saute for 8 minutes until onions are translucent.
3. Add garlic and stir for one minute.
4. Add beer to degalze pan and reduce for about ten minutes.
5. Add jalapeno peppers, paprika, cumin, cinnamon, cayenne, pumpkin, salt and tomato paste, stir and let simmer for 1 minute.
6. Add venison, stock, tomatoes and beans and bring to a boil.
7. Reduce to medium-low and let simmer for 90 minutes, stirring occasionally.

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