Wild Game Chili

1. 1

   Heat the olive oil in a large skillet over medium-high heat.

2. 2

   Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes.

3. 3

   Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.

4. 4

   Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher.

5. 5

   Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile.

6. 6

   Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer.

7. 7

   Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.

8. 8

   Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil.

9. 9

   Cut the tomatoes in half and set cut-side down on the prepared baking sheet.

10. 10

    Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.

11. 11

    Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours.

12. 12

    Season with salt.

13. 13

    Photograph by Ryan Dausch

* Per serving · 4 servings · Values may vary.