Toast the dried chiles. Add beef stock. Cover and continue to simmer for 10-15 minutes until the chiles soften.
Add the dried chiles to a blender or food processor with chipotle peppers in adobo sauce. Blend until smooth. Set aside for now.
Cook onion and jalapeño until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly.
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.
Add the remaining ingredients except the pinto beans. Bring to a boil, and then reduce the heat. Partially cover and simmer.
Near the end of simmering, add the pinto beans. Turn off heat. Serve with your favorite toppings. Enjoy!
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!