Get a good fire going, set a grate over it.

Seed the peppers, cut into large pieces. Toss with a bit of Olive oil (or spray both sides with nonstick spray), sprinkle with a bit of salt and pepper.

Working in batches, cook pepper pieces over your fire until the peppers are soft and skin is charred.

Remove from heat and allow to cool. If you’d like to, gently peel off the pepper skin while still warm - we don’t bother.

Once cool enough to handle, chop into smaller pieces. Blend with the beef broth in a food processor or blender, or use an immersion blender to break it down into a chunky sauce. Set aside.

Drizzle a little oil in a large pot, add bacon and onion. Cook - stirring often - until bacon is cooked and onions are translucent.

Add ground venison to the pot. Using a wooden spoon or silicone spatula to break up the meat, cook until browned all over.

Add celery, garlic, and as much of the chopped chipotle peppers as you’d like. Continue cooking, stirring frequently, until celery is translucent and chipotles are fragrant.

Add beans, tomato sauce, and the spices, stir well to combine.

Serve hot, and/or cool to room temperature before storing in an airtight container. We’ll usually use a large freezer baggie.