Venison and Black Bean Chili

2 tbsp vegetable Oil

1.50 lbs ground venison

2 tbsp Dale's Seasoning, divided

1 yellow onion, peeled and diced

2 tbsp Cumin

1 red bell pepper, cored and seeded, diced

2 tsp Cocoa powder

1 tbsp chili powder

0.50 tsp ground cinnamon

1 28oz can diced tomatoes

2 reduced-sodium beef broth

1 lager-style beer, such as Yuengling

2 15oz cans black beans, drained and rinsed

1 15oz can yellow corn, drained

2 4oz can mild green chiles

Optional garnish: Shredded Monterey Jack Cheese, sour cream, avocados, sliced jalapeños, tortilla chips

Heat a large stock pot on the stove over medium-high heat.

Add vegetable oil, onion, bell pepper and 1 tablespoon Dale’s Seasoning.

Cook until vegetables are slightly softened and translucent, about 6 minutes.

Add venison and additional tablespoon of Dale’s Seasoning.

Cook until the meat is no longer pink, about 6 minutes.

Add the cumin, chili powder, cocoa, and cinnamon and cook an additional 2 minutes until aromatic.

Add the beer and let the alcohol cook down (until no longer frgrant), about 3 minutes.

Add the tomatoes, broth, black beans, corn and green chiles.

Bring to a simmer and cook gently about 30 minutes, until slightly thickened.

Serve in large bowls topped with cheese, sour cream, and jalapenos, if desired.