Recipe Southern Living magazine's Venison Chili (Main Dish)

Required Ingredients:

• 1/2 pound mild Italian sausage
• 8 slices bacon
• 1 1/2 pounds coarsely ground venison
• 2 large onions, chopped
• 2 large green bell peppers, seeded and chopped
• 3 cloves garlic, minced
• 2 jalapeno peppers, seeded and chopped
• 2 dried chile peppers, crumbled
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 (14.5 ounce) can whole peeled tomatoes, undrained and chopped
• 1 (12 ounce) can tomato paste
• 1 (12 fluid ounce) can beer
• 1 (16 ounce) can pinto beans, rinsed and drained
• Toppings: sour cream, sliced green onions, shredded Monterey Jack cheese, sliced ripe olives

Preparing/Cooking:

• BROWN sausage in a large Dutch oven over medium heat.
• Drain on paper towels, and slice.
• COOK bacon in Dutch oven until crisp; remove bacon, reserving half of drippings.
• Crumble bacon, and set aside.
• COOK reserved drippings over medium heat until hot.
• Add venison, onion, bell pepper, and garlic.
• Cook, stirring often, until meat is browned and vegetables are tender.
• Stir in sausage, bacon, jalapeno peppers, and next 8 ingredients.
• BRING to a boil; cover, reduce heat, and simmer, stirring often, 30 minutes.
• Add beans, and simmer 15 minutes.
• Serve with desired toppings.

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