Drunk Deer Chili

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup butter
• 1 pound ground venison
• 1 pound cubed beef stew meat
• 1 pound cubed pork stew meat
• 1 large onion, chopped
• 1 fresh jalapeno pepper, seeded and minced
• 3 tablespoons chili powder
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons ground cumin
• 2 (14 ounce) cans stewed tomatoes, with juice
• 1 (15 ounce) can tomato sauce
• 6 cloves garlic, minced
• 4 cubes beef bouillon, crumbled
• 1/4 cup Kentucky bourbon
• 2 (12 fluid ounce) cans pilsner-style beer
• 2 cups water

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large heavy pot over medium-high heat. Add the ground venison, beef stew meat and pork stew meat in batches and brown them, breaking up the ground meat, about 10 minutes. Move the browned meat to a bowl.

2. Lower the heat to medium. Add the chopped onion and minced jalapeno to the pot and cook about 5 minutes until soft. Stir in the garlic, chili powder, cayenne and cumin and cook 1 minute.

3. Return the meat and its juices to the pot. Pour in the bourbon and scrape up the browned bits from the bottom. Simmer for 2 minutes.

4. Stir in the stewed tomatoes with juice, tomato sauce, pilsner-style beer, 2 cups water and the crumbled beef bouillon cubes.

5. Bring the chili to a boil, then reduce the heat to low. Partly cover and simmer for about 55 minutes, stirring every 10 minutes so it does not stick.

6. Check that the meat is cooked through, with no pink remaining, and reaches 160°F (71°C) in the thickest pieces. Taste and add more chili powder or cayenne if you want more heat.

7. Ladle into bowls and serve hot.