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Venison: Buckskin Chili

Source of Recipe

Don Houston


List of Ingredients

5 pounds Venison, boneless
2 1/2 c Stewed tomatoes, chopped
1/2 pound Bacon
3 Jalapeno peppers, minced
2 cups Beaujolis red wine
1 t Angostura Bitters
4 tb Cumin (fresh ground)
2 Med. onions chopped
1/2 c Mushrooms chopped
3 tb Dried red pepper flakes
3 tb Tabasco sauce
3 Garlic cloves (minced)
1/2 ts Allspice
1 t Mexican oregano (optional)
2 1/2 c Tomato sauce
1/2 c Tomato paste
2 tb Dried crushed anchos
1 1/2 ts Salt


Recipe

Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease. Fry the venison till done and remove from the pot. Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms. Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve.