Toast the dried chiles until fragrant. Add beef stock. Cover, reduce heat and continue to simmer for 10-15 minutes until the chiles soften and are pliable.
1
Add the chiles and beef stock used to simmer the chiles to a blender with the chipotle peppers and adobo sauce. Blend until smooth. Set aside the chile paste.
2
Heat oil. Add the onion and jalapeños to the pot. Cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly.
3
Add ground venison to the onion mixture. Cook the venison 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
In the last 10 minutes of cooking, add the cans of pinto beans. Turn off heat. Serve with desired toppings. Enjoy!
6
When you need the ultimate bowl of comfort food, this hearty venison chili is here for you. You’ll love every spicy spoonful.