Step 1

Core tomatoes then peel, and roughly chop onions. Add tomatoes, onions, and chiles to a sheet pan. Remove cloves from around the garlic bulb until you have 5 cloves left in the center. Slice the tip off then wrap the bulb in foil. Drizzle garlic and veggies with avocado oil.

Step 2

Broil veggies for 5-8 minutes on high. Remove chiles after a few minutes, so they don't burn. Flip the veggies as needed. Remove the garlic when it begins to char. Once everything is charred, remove pan from the oven and allow veggies to cool. Peel tomatoes and add to a food processor with the other veggies, and puree.

Step 3

Meanwhile, add chopped bacon to a Dutch oven and saute for a few minutes using medium heat. Add chorizo and cook for a few minutes more. Finally, add ground elk and saute until cooked through.

Step 4

Add spices and saute for a minute until aromatic. Stir tomato paste into the meat and cook for a minute longer. Add pureed veggies, balsamic vinegar, broth, and beer. Mix the chili then add black beans, kidney beans, and refried beans. Break up the refried beans until they dissolve into the chili.

Step 5

Simmer chili, uncovered, for 45 minutes.