Type what you have

Ingredients

• ✓ cream-style ale
• bay leaf
• black bean
• molasses
• water
• chicken broth
• beefsteak tomato
• tomato paste
• onion powder
• garlic powder
• black pepper
• oregano
• cumin
• paprika
• salt
• chili powder
• garlic
• onion
• carrot
• bell pepper
• ground venison
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a 6-quart Dutch oven over medium heat. Add ground venison and cook until browned, 5 to 7 minutes. Add bell peppers, carrots, and onion; cook until onion is translucent, about 3 minutes. Mix in garlic and cook until fragrant, about 30 seconds more. Stir in chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Cook for 1 to 2 minutes.
2. 2 Mix in tomato paste and cook, stirring constantly, for 2 minutes. Add ale; cook and stir for 2 to 3 minutes. Stir in tomatoes and cook until juices start to release, about 3 minutes. Pour in chicken broth, water, and molasses; stir to combine. Add beans and bay leaves.
3. 3 Bring chili to a simmer, stirring occasionally. Reduce heat to medium-low and cook until flavors blend, 30 to 45 minutes more. Taste, adjust seasonings, and discard bay leaves.

By Kim