Cherry Venison Chili

[FOsteology]

5 pounds ground venison or 4 pounds cubed venison.
1 lb. Apple smoke bacon.
2 med. Sweet white onions, diced.
1 ea. Seeded and diced: red, yellow, and green bell peppers.
1 lg. Garlic clove, miced.
3 lg. Tomatoes, seeded and cut into large dice.
3 Chipolte peppers (dried, smoked jalapeños), rehydrated.
2 Dried Anaheim chilies, rehydrated.
2 Jalapeños.
1 tps. Dried red pepper flakes.
1/4 cup Ground cumin.
1/2 cup Chili powder.
2 tbs. Each: salt and freshly ground pepper.
1/4 cup Tomato paste.
1-1/2 qts. Game or chicken stock, divided.
1/2 Bunch cilantro.
3 Sprigs rosemary.
1-1/2 cups Sun dried cherries.
3 cups Shiitake mushrooms.
3 tbs. Balsamic vinegar.
3 oz. Bourbon.
6 Corn tortillas, julienne and fried crisp.
3 oz. Goat cheese.

Place venison and bacon in a Dutch oven over medium heat. Cook until no longer pink, then drain fat. Add onion, bell peppers, tomatoes, chipoltes, Anaheim's jalapeños, red pepper flakes, cumin, chili powder, salt, black pepper, tomato paste, and 4 cups stock. Simmer for 1 hour.

Meanwhile, remove and discard the stems of the cilantro and rosemary; chop the leaves. Stir chopped cilantro and rosemary into the chili, along with the cherries, mushrooms, vinegar, and bourbon. Simmer 30 minutes more.

Add remaining 2 cups stock, and simmer for 20 minutes. Adjust seasoning to taste. Serve with tortilla strips; sprinkle goat cheese atop each serving.

Enjoy!