Inspired by: tpwd.texas.gov\/recipe\nIngredients:\n\n2 poblano chilies\n6 ancho chilies\n½ lb. bacon, ground\n1 lb. venison, ¼" cube (hindquarter is the best)\n1 lb. wild boar, ¼" cube (hindquarter is the best)\n2 lbs. yellow onions, ¼" diced\n½ cup garlic, minced\n2 ribs celery, diced\n2 cups tomatoes, ¼" diced\n2 cups veal stock\nJuice and zest of 1 lemon\n2 tablespoons brown sugar\n3 tablespoons cumin\n¼ cup chili powder (we recommend Mexene chili powder)\n2 tablespoons salt\n2 teaspoons cayenne (diced jalapeño or serrano peppers are a great substitute for dry cayenne)\n\nDirections:\n\nBlister skin from poblanos, peel, then remove seeds and ribs. Cut into ¼" dices.\nRemove seeds from ancho chilies. Soak in half cup water to soften about 10 minutes. Purée in blender with a little veal stock. Set aside.\nRender the fat from the bacon and reserve the cooked bacon and the drippings.\nClean all the venison and wild boar free of connective tissue and silverskin, and with a sharp knife cube into ¼" pieces.\nNext, brown the meat in small batches using high heat, a large heavy pot or skillet and several tablespoons of bacon drippings. By cooking in small batches you will sear and brown the meat quickly. This will give you the proper texture and color -- rich brown, not gray.\nRemove the meat and set aside while you sauté the onions, garlic, celery, and poblanos in the same pot used for the meat. Add bacon drippings as needed.\nAdd the cooked bacon, then the tomatoes, veal stock, lemon juice and zest, brown sugar, cumin, Mexene chili powder and puréed anchos.\nBring to a boil and reduce to a simmer. Add the browned meat and simmer slowly for 45 minutes to an hour, adding a little beer or water as it becomes too thick.\nToppings vary from salsa to grated cheese, goat cheese or flavored sour creams. We are partial to Tomatillo White Chocolate Sauce as a topper.\n\n \nBuy Mexene Chili Powder here.