Toast the dried chiles. Add beef stock. Cover and continue to simmer for 10-15 minutes until the chiles soften.
1
Add the dried chiles to a blender or food processor with chipotle peppers in adobo sauce. Blend until smooth. Set aside for now.
2
Cook onion and jalapeño until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly.
3
Add ground deer meat to the onions and jalapeño. Cook the deer until it browns, using a wooden spoon to break up the meat as it cooks.
4
Add the remaining ingredients except the pinto beans. Bring to a boil, and then reduce the heat. Partially cover and simmer.
5
Near the end of simmering, add the pinto beans. Turn off heat. Serve with your favorite toppings. Enjoy!
6
Whether you need a chili for game day or just a chilly winter day, you will love this spicy deer chili. It doesn't get better than this!