Healthy Soup - Week 5: HOT Habanero Venison Chili

A few years ago, one of the galleries that carries my pottery had a chili event. Buy a bowl, fill it with chili for free. All the artists contributed a chili to the event. One of the chili's was habanero flavored. It was wonderfully infused with the flavor and scent of the habanero but wasn't overbearing in heat. That chili has haunted me ever since. I absolutely love the distinct flavor of the habanero. This is my version of that amazing chili I tasted that day.

HOT Habanero Venison Chili
12 servings, 5 WW pts per serving (not counting the condiments)2 lbs ground venison
2 tbsp olive oil
1 28 ounce can of tomato puree + 1 can full of water to rinse out the can
2 cans red beans - rinsed and drained
1 large red onion - diced
32 ounces vegetable stock
2 good quality beers (not lite beers here please)
2 tbsp chopped pickled habaneros
2 tbsp chili powder
2 tbsp kosher salt
1 tbsp cumin powder
1 tsp black pepper
1 tsp smoked chipolte powder
1 tsp ancho chili power
juice from 1/2 lemon
1/4 cup of rice wine vinegar
1 tbsp kosher salt
1 tbsp honey
1 tbsp tabasco

In a heavy soup pan saute pan heat the olive oil. Saute the onions for about 4 minutes. Add the venison and saute, breaking up the venison into small pieces. Cook until the venison is browned about 7 minutes. Add all the remaining ingredients and let simmer for an hour. Serve with your favorite chili condiments like cheese, sour cream, cilantro or tortilla chips.