Smoky Venison Chili with Beer and Bacon

1.In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

2.Add the diced onion to the pot and sauté in the bacon fat until translucent, about 5 minutes.

3.Stir in the minced garlic and diced jalapeños, cooking for an additional 2-3 minutes until fragrant.

4.Add the ground venison to the pot, breaking it up with a spoon. Cook until browned, about 7-10 minutes.

5.Once the venison is browned, stir in the chili powder, ground cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes to toast the spices.

6.Pour in the crushed tomatoes and beer, stirring to combine. Bring the mixture to a simmer.

7.Add the kidney beans, black beans, and liquid smoke. Stir well and let the chili simmer on low heat for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for up to 1 hour.

8.After simmering, taste and adjust seasoning with more salt, pepper, or liquid smoke if desired.

9.Serve hot, garnished with the crispy bacon on top.