Deer Beer Pumpkinhead Chili (Venison, Pumpkin and Lager Chili)

1+2 tbsp canola oil
1/2 kilo ground venison
2 onions, finely chopped
2 medium potatoes, peeled and diced into 1/2 inch pieces
8 cloves garlic, finely minced
1-2 jalapeno peppers, chopped (optional)
1 bottle of beer
1 tbsp paprika
1 tbsp cumin
2 tsp ground cinnamon
1/2 tsp cayenne pepper
1 tsp sea salt
1-1/2 cups pumpkin puree
1 can (5-6 oz) tomato paste
3 cups chicken or beef stock (I used chicken)
1 can (28 oz) diced tomatoes
1 can romano beans
Heat 1 tbsp oil over medium-high heat in a deep pot and brown venison, remove and set aside.
Add 2 tbsp oil, onion and potato to pan and saute for 8 minutes until onions are translucent.
Add garlic and stir for one minute.
Add beer to degalze pan and reduce for about ten minutes.
Add jalapeno peppers, paprika, cumin, cinnamon, cayenne, pumpkin, salt and tomato paste, stir and let simmer for 1 minute.
Add venison, stock, tomatoes and beans and bring to a boil.
Reduce to medium-low and let simmer for 90 minutes, stirring occasionally.
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