>>620404Alrighty then.
Fat- quarter pound of bacon per pound of venison, or use a quarter cup of olive oil per pound for a milder start.
Tomatoes- fresh are best, canned will work. About 3/4 cup of diced fresh or 1 can per pound of venison.
Beans- per pound of venison, add 1 can of black beans, 1 can of kidney beans, and 1 can of pintos or garbanzos (whichever appeals most). Rinse and drain beans before adding.
Veggies- one medium onion, chopped. One or more cloves of garlic. These are both per pound of venison.
Seasoning/flavorings- cumin, cayenne pepper, paprika, salt, pepper. Either 1 teaspoon of instant coffee OR 1 square of unsweetened bakers chocolate per batch. Chipotle if you want.
Start by sauteeing the onion and garlic in the oil. If you're doing bacon, start by dicing it and cooking it crisp, then sauteeing the garlic/onion. Next, add the meat and brown it. Salt/pepper can be added at this stage.
Next, reduce heat and add 1 can of chicken, beef, or veggie broth per pound of venison. If you make your own stock, 1-3/4 cups = 1 can. Let this simmer for a bit. Then add tomatoes and beans, and a sprinkle of paprika for color/flavor. Simmer some more. Add the coffee or chocolate, make sure you really stir it in. Simmer some more.
At this point, you start adding cumin, chili powder, cayenne, chipotle, or habaneros as you see fit. Taste it before adding anything to get an idea of where you're at. Cumin and chili powder add flavor without heat, chipotle gives good smoky flavor with mild heat, cayenne needs to be used sparingly. If you do habanero, use only 1 and dice it tiny.
A couple of bell peppers can go in at either the onion or bean stage if you're so inclined.
Serve with either cornbread or French bread.
