Buckskin Chili
Servings: 8 5 lb Venison, boneless 2 1/2 c Stewed tomatos chopped 1/2 lb Bacon 3 Jalapeno peppers minced 2 c Beaujolis red wine 2 Med. onions chopped 1 ts Angostura Bitters 1/2 c M...
Ingredients
- 5lbvenison, boneless 2 1/2 c stewed tomatos chopped
- 1/2lbbacon 3 jalapeno peppers minced
- 2cup beaujolis red wine 2 med. onions chopped
- 1tsp angostura bitters 1/2 c mushrooms chopped
- 4tbsp cumin (fresh ground) 3 tb dried red pepper flakes
- 3tbsp tabasco sauce 1/2 ts allspice
- 3garlic cloves (minced) 1 ts mexican oregano(optional)
- 21/2 c tomato sauce 2 tb dried crushed anchos
Directions
- 1
Servings: 8 5 lb Venison, boneless 2 1/2 c Stewed tomatos chopped 1/2 lb Bacon 3 Jalapeno peppers minced 2 c Beaujolis red wine 2 Med
- 2
onions chopped 1 ts Angostura Bitters 1/2 c Mushrooms chopped 4 tb Cumin (fresh ground) 3 tb Dried red pepper flakes 3 tb Tabasco sauce 1/2
- 3
Remove bacon when done and set aside
- 4
Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease
- 5
Fry the venison til done and remove from the pot
- 6
Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled
- 7
Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, re
- 8
Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours