Ingredients

For the Beans

• 16 ounces dried pinto beans
• 5 garlic cloves
• 1 tablespoon whole coriander seeds
• 1 bay leaf
• 1 tablespoon salt

For the Chili

• 8 dried ancho chilies
• 1 large green bell pepper, seeded and chopped
• 1 cup chopped onions
• 3 garlic cloves, minced
• 4 tablespoons vegetable oil
• 3 ½ pounds lean venison (or beef), cut into 1/2-inch cubes
• 1 ½ pounds sweet pork sausage, cut into 1-inch cubes
• 1 tablespoon salt
• 1 ½ teaspoons freshly ground black pepper
• 1 ½ teaspoons dried Mexican oregano
• 2 teaspoons ground cumin
• 2 tablespoons sugar
• Two 14 ½ ounce cans whole tomatoes
• 2 tablespoons masa harina dissolved in ½ cup water

Instructions

1. Make the beans: Soak the beans overnight. In the morning, pick out any bad ones and any stones. Wash the beans and place them in a large pot filled with water. Place the garlic, coriander seeds, and bay leaf in a cheesecloth bag or tea ball and add to the beans in the water. Bring the water to a boil, reduce the heat to a simmer, and cook the beans 1 hour, until tender. Discard the spices. Drain the beans well and set aside while you make the chili. Add the salt.
2. Make the chili: Place the chilies in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chilies with 1 cup water until smooth. Set aside.
3. In a large skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft. Set aside.
4. In a large Dutch oven, brown the venison and sausage in the remaining 2 tablespoons of oil. Drain the excess fat. Add the bell pepper mixture along with the salt, pepper, oregano, cumin, sugar, and 3 cups water. Add the tomatoes, smashing each in the palm of your hand before adding it to the pot. Add the chile puree, stir and bring to a boil. Reduce the heat and cook, partially covered, at a low boil for 1 ½ hours. Remove from the heat. Add the masa harina mixture and pinto beans, stirring to thicken the chili. Return the chili to the heat and cook 7 more minutes.