2 tablespoons chipotle chiles in adobe sauce,to taste
1 tablespoon dark brown sugar
1 red bell pepper, diced
Salt and pepper, to
1/4 cup chopped parsley
Place 2 tablespoons of the oil in a large pot. Add onion; cook over low
heat for 10 minutes, stirring.
Crumble the sausage meat into the pot, raise the heat to medium high and
brown well for 10 minutes, stirring to break up the clumps. As the meat cooks,
sprinkle with the chili powder, cumin, oregano and pepper flakes.
Heat remaining oil in a nonstick skillet. Brown the venison quickly in small
batches over medium-high heat; add to the pot.
Add beef broth, tomatoes (with juices), tomato paste, chipotles and brown
sugar. Simmer, uncovered, over medium heat for 1 0 hour, stirring occasionally.
Add bell pepper and simmer 30 minutes more or until venison is tender; do
Season with salt and pepper and stir in the parsley.