Add 1/2 cup of oil in a large saucepan and heat. Add the venison and brown, in batches, and set aside. Add pepper, onion, celery, jalapeno, and garlic and saute over a low heat until they are tender.
Add the remaining oil, all of the dry spices and the venison and stir, completely incorporating the ingredients. Add the stock, beer, beans, tomatoes, and chipotle puree.
Cover and simmer for 2 to 3 hours or until venison is fork tender. Check for seasoning and serve. Serve with grated manchego and pickled jalapeno.
Recipe courtesy of Michael Symon