Source: based on a recipe from Food Network
1/2 cup peanut oil
3 pounds venison sirloin tip, cut into 3/4-inch cubes
1 green pepper, diced
2 cups diced red onion
3 celery stalks, diced
4 cloves garlic, minced
2 tablespoons cup chili powder
1 tablespoons dried Mexican oregano
2 tablespoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cayenne
1/4 teaspoon ground chipotle
3/4 teaspoon ground cinnamon
2 cups chicken stock
1 bottle beer
1 large chipotle chili, minced
2 cups cooked black beans
1 (16-ounce) can peeled and diced tomatoes
Chopped pickled jalapeno (we tossed a bit right into the stew)
Add 1/2 cup of oil in a large saucepan and heat. Add the venison and brown, in batches, and set aside. Add pepper, onion, celery, jalapeno, and garlic and saute over a low heat until they are tender.
Add all of the dry spices and the venison and stir, completely incorporating the ingredients. Add the stock, beer, beans, tomatoes, and chipotle puree.
Cover and simmer for 2 to 3 hours (we did not simmer nearly this long - the sirloin tip is a lean cut of meat and would dry out with a long simmer) or until venison is fork tender. Check for seasoning and serve. Serve with grated manchego and pickled jalapeno.