Perhaps your new favorite bean dish:
Remove stems and seeds from chipotle chilies. Roast the pods in the hot stove for 1-2 min, then simmer in a Reindl covered with water for half an hour on low heat. Remove the chilies from the water and put them in the hand mixer form. Grind with enough of the cooking liquid to make a creamy paste.
Heat the vegetable oil in a large roasting pan with a heavy bottom. Season the venison with a tiny bit of salt and brown it in batches in the hot oil all around so that the pores close, place the fully browned meat on a plate. Then add bay spice, onion, garlic, coriander and cumin to the roasting pan and roast all ingredients until the onion is soft and translucent. Return the meat to the roaster form, add the chipotle chili paste as well as chili seasoning and paradeis pulp and heat everything together for 10 min so that the flavors combine.
In the meantime, preheat the oven to 180 °C. Pour the beer and stock over the meat, fold in the brown sugar and heat the whole thing for 5 min, then stir thoroughly, season with salt and pepper and let it bubble up. Reduce heat repeatedly and stir in dried fruit and oregano. Place the roaster in the hot oven with the lid on for 1 and a quarter hours, stirring occasionally. Add the beans and steam the dish for another 20 min.
To serve, place the venison chili in a