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1
For the chili puree: Combine the pasilla chiles, ancho chiles, chile de arbol and chicken stock in a medium saucepan over high heat.
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2
Bring to a boil, then lower the heat and simmer, stirring occasionally, until the chiles are soft, about 10 minutes.
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3
Cool slightly.
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4
Pour into a blender.
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5
Add the tortillas and puree until smooth.
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6
The chili mixture should be quite thick with just enough liquid to puree.
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7
You may need to add a bit of additional stock.
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8
For the chili: Heat the oil in a large saute pan over medium-high heat.
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9
When the oil smokes, add the venison and cook, stirring twice, until just brown, about 5 minutes.
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10
Remove the meat with a slotted spoon and set aside.
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11
Add the onion to the pan with the hot oil and cook until well browned, about 5 minutes.
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12
Add the garlic and cumin and cook for 1 minute.
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13
Add the chili puree and cook, stirring often to prevent scorching, until thick and very dark, about 7 minutes.
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14
Stir in the venison, beer and chicken stock.
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15
Lower the heat and simmer, uncovered, until very thick and reduced by half, about 1 hour.
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16
Tie the cilantro and cinnamon stick together with kitchen twine.
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17
Remove the chili from the heat and stir in the cinnamon and cilantro bundle.
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18
Let stand, without stirring, for 15 minutes.
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19
Remove the cinnamon and cilantro bundle.
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20
Let stand, without stirring, for 15 more minutes, then stir in some lime juice to taste.
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21
Season with salt and pepper.
