Instructions: To make seasoning: Mix together cumin, coriander, chili powder, oregano, thyme, cloves, allspice and cinnamon. You can do this a couple of weeks in advance if you store the mixture in an airtight container.

To make stew: Cover beans with water and bring to a boil. Remove from heat and let stand 1 hour. Drain.

Place beef and venison in a large bowl. Season with salt and pepper and sprinkle with some of the seasoning mixture; toss and add flour to coat.

Heat oil in heavy Dutch oven and brown meat in batches.

Toss onion with all but 2 or 3 teaspoons of remaining seasoning mix and add to pan. Add garlic. Cook until almost tender. Add jalapeno, tomato paste and beer. Stir 1 minute, scraping up browned bits. Add broths, tomatoes and red pepper flakes. (If youre using a slow-cooker, nows the time to put the stew in it along with the rest of the seasoning mix and the reserved beans. Let it cook all day, 6 to 8 hours, on low.)

If youre cooking on the range top, reduce heat, cover and simmer for 30 minutes. Add beans and simmer for an additional 45 minutes. Uncover, add remaining seasoning and cook until beans are tender, stirring occasionally, about 45 minutes.

Saute diced poblano chilies until tender-crisp and stir into stew. Ladle into bowls. Pass crusty bread.

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

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