*1 and 1/2 Tbsp. apple cider vinegar* – for wild game meat ONLY
12 oz. beer (I like lagers, porters, or stouts)
2 (15 oz.) cans of diced tomatoes
1 (6 oz.) can tomato paste
1 (15oz.) can pinto beans
1 (15oz.) can black beans
1 (15oz.) can kidney beans
Instructions
Start by heating the olive oil in a large pot. Add the onions and peppers and saute for about 5 minutes until they start to soften.
Add the ground meat and allow it to brown, about 8 minutes. Then add the garlic, chili powder, cumin, salt and pepper and cook for 2 additional minutes.
Then, add the beer and allow it to deglaze the pan while you scrape up the bits off the bottom of the pan. Let this cook for 5 minutes while the alcohol cooks out of the beer.
Then add all of the remaining ingredients and stir. Bring the mixture to a boil, reduce it to a simmer, and cover.
Cook for at least 20 minutes, but the longer the better! When you’re ready to serve, remove it from the heat and top how you like!