In a large pot, cook the chorizo over medium heat, using a wooden spoon or spatula to break up the meat into crumbles. When cooked through, remove from the pot with a slotted spoon and drain on several paper towels. Add the onions. Cook for about 5 minutes until just starting to soften. Add the bell peppers and cook 5 minutes. Add the jalapeños and garlic and cook until fragrant ~ about 30 seconds. Add the venison and cook until mostly cooked through, breaking up with a wooden spoon or spatula.

Add the chipotles in adobo sauce, spices, tomatoes, coffee, and beef broth. Stir to combine. Reduce the heat to low, cover, and let simmer for an hour and a half (NOTE: you can serve the chili after simmering half an hour, but a longer simmer enhances and melds the flavors ~ it is highly recommend to go low and slow).

Options for serving ~ I love serving chili over rice, but that is totally optional. It is satiating on its own. Top with sour cream, shredded cheddar, and tortilla strips. The crunch from the tortilla strips adds a nice texture to the dish. Squeeze over a wedge or two of lime for a nice zest.

Enjoy!