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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup vegetable oil (plus 2 tbsp. or canola oil, divided)
- 2 1/4 lb. venison (ground)
- kosher salt
- freshly ground black pepper
- 3 poblanos (large, stemmed and diced)
- 1 large onion (chopped)
- 6 cloves garlic (thinly sliced)
- 2 Tbsp. ancho chile powder (or to taste)
- 1 1/2 Tbsp. ground cumin
- 1 tsp. dried oregano
- 3 Tbsp. chipotle peppers in adobo (minced)
- 3 cans tomatoes (14.5-ounce, whole, preferably in tomato puree)
- 2 cans small red beans (15-ounce, kidney beans, or pinto beans, rinsed and drained)
- 3 cups beef stock
- corn chips
- shredded sharp cheddar cheese (Pepper jack cheese)
- sour cream
- diced red onions (or sliced scallions)
- jalapenos (sliced, or serrano chiles)
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