it was originally a venison recipe. For the meat, I always do 1lb of ground meat and 1lb of non-ground meat. Most of the time I buy 1lb of ground beef and about a pound of thin cut pork chops, which I dice into small cubes. You could go all ground meat too, but I like the consistency the diced meat gives. Adjust the seasonings to taste of course, I usually increase the cumin and chili powder. Adjust the heat with the jalapenos.
1/4 cup vegetable oil
1 1/2 pounds boneless venison rump, cut into 1/2-inch cubes
1/2 pound ground venison, or ground pork
1 tablespoon Essence
2 cups chopped yellow onions
2 tablespoons minced garlic
2 to 3 large jalapenos, seeded and minced, to taste
3 tablespoons chili powder
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 (15 1/2-ounce) can crushed tomatoes and their juices
1 (12-ounce) bottle beer
1 1/2 cups beef stock
In a large,
heavy pot, heat the oil over medium-high heat. Add the meat and Essence, and stir with a long-handled wooden
spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add
the onions, garlic, jalapenos, chili powder, pepper flakes, paprika, cumin, oregano and salt, and cook,
stirring, until the onions are soft, about 4 minutes. Add the tomatoes and their juices, beer, and stock. Stir
well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the meat is tender and
cooked through, about 1 hour, stirring occasionally.