Game Chili with Peppers

Ingredients:

• 1.5 tbsp extra virgin olive oil, plus more for greasing
• 900 g of ground elk or beef
• 2 cups chopped Vidalia onion or any other sweet onion
• 6 finely chopped garlic cloves
• 1500 g canned baked whole tomatoes, peeled
• 225 g canned tomato sauce or pureed tomatoes
• 1 cup diced bell pepper (any color)
• 2 tbsp chopped fresh parsley
• 2 jalapeño peppers, seeded and finely chopped
• 2 mild green chillies, seeded and finely chopped (or 150g canned green chillies, drained)
• 1/2 red or orange habanero chili pepper, seeded and finely chopped
• 2.5 tbsp. chili powder
• 1 tsp chili powder with Poblano (Ancho) chili pepper
• 1/2 tsp smoked chipotle chili powder
• Coarse salt
• 1.5 tbsp. ground cumin
• 1.5 tsp dried oregano
• Freshly ground pepper
• 1/2 cup beer (can be replaced with water)
• 3 tomatoes

Preparation:

1. Heat olive oil in a large skillet over medium-high heat.
   
   Add the minced meat and cook for 10 minutes, stirring to prevent the minced meat from clumping, until the meat loses its red color.
   
   Add half of the prepared onion and garlic and cook for another 10 minutes. Set aside.
2. In a large saucepan, combine the roasted tomatoes and tomato sauce and cook over medium heat, mashing with a pestle to make a mashed potato.
   
   Add the remaining onion and garlic, bell pepper, parsley, green chili, jalapeño, and habanero and stir to combine.
   
   Add all the chili powders, 2 teaspoons salt, cumin, oregano, 1/2 teaspoon black pepper, and beer. Reduce heat to medium-medium and simmer the chili for 1 hour, stirring occasionally.
3. Meanwhile, preheat the oven to 90°C and lightly grease a baking sheet with olive oil.
   
   Cut the tomatoes in half and place them cut-side down on the prepared baking sheet. Brush the tomatoes with olive oil, sprinkle with salt, and roast for 1 hour, until they are darkened and wrinkled.
4. Mash the tomatoes with a potato masher and add them to the pan. Cover and continue simmering the chili for another hour. Season with salt.