Ostrich Chili with Yeti Imperial Stout

1 lb. Ground Ostrich
1 6oz. Package Volpi Dry Salsiccia Salami (Casing removed and chopped)
1 C. Chopped Onions
1 C. Chopped Bell Peppers
4 cloves Garlic, minced
2 tsp. Ground Cumin
2 tsp. Ground Coriander
1 Tbs. Dried Ancho Chilis, ground to a powder
1 Tbs. Kosher Salt
2 tsp. Black Pepper
1 Tbs. Arrogant Bastard Hot Sauce
1 C. Yeti Imperial Stout
1 16oz. Jar Main Street Produce Black Bean Corn Salsa
2 Cans Black Beans
2 16oz. Jars Canned Tomatoes or 1 Quart Pureed fresh Tomatoes
Olive Oil as needed
Chopped Cilantro

Render the Salami in Olive Oil over medium heat.
Add Ground Ostrich and brown. Once brown, deglaze with Yeti Beer and add Corn Salsa, Black Beans, Arrogant Bastard Hot Sauce. Let reduce.

In a separate pan, saute peppers, onions, cumin, coriander, dried chilis, salt and pepper in olive oil until onions in are translucent. Add tomatoes and garlic and bring to a simmer.

Next, pour the tomato mixture into the pot with the Ostrich and Salami.

Bring to a boil, reduce the heat to low and simmer 45-60 minutes

Serve with chopped cilantro and Yeti Imperial Stout.