OK, It’s not really roadkill; it’s venison. You can, of course, use beef.
1/2 lb applewood-smoked bacon, chopped
2 tbsp olive oil
1 sweet yellow onion, chopped
7 cloves garlic (about half a head), minced
2 lbs venison steak, cut into 1/2-inch dice
12 oz Mexican pork chorizo
1/3 cup ancho chili powder
1 can (minus 2 peppers*) chipotle peppers in adobo sauce, puréed
1-1/2 cups beef stock or a bottle of beer
1 can (14.5 oz) diced tomatoes
1 can pinto beans, drained
1 can black beans, drained
1 tbsp apple cider vinegar
Few dashes Tony Chachères Creole Seasoning, to taste
Add bacon to olive oil in chili pot over medium-high heat. Once most fat is rendered, add onion, garlic and venison. Stir-fry until venison is nearly brown, adding chorizo during the process. Add chili powder and chipotles, then stock or beer. Simmer about 10 minutes, then add tomatoes and both cans of beans. Simmer at least an hour to develop flavors, then finish with a splash of vinegar and a dash of Creole seasoning.
*The two chipotles were reserved for a batch of salsa. If you like hot chili, go ahead and use the whole can, but you may want to start with half a can, especially for gringos. I’ve noticed a fairly wide heat variance in chipotles, and a whole can can result in some pretty serious heat.
