Buckskin chili

8 servings

Ingredients

Quantity Ingredient
5 pounds Venison, boneless
2½ cup Stewed tomatos chopped
½ pounds Bacon
3 eaches Jalapeno peppers minced
2 cups Beaujolis red wine
2 eaches Med. onions chopped
1 teaspoon Angostura Bitters
½ cup Mushrooms chopped
4 eaches Tb Cumin (fresh ground)
3 eaches Tb Dried red pepper flakes
3 eaches Tb Tabasco sauce
½ teaspoon Allspice
3 eaches Garlic cloves (minced)
1 teaspoon Mexican oregano(optional)
2½ cup Tomato sauce
2 eaches Tb Dried crushed anchos
½ cup Tomato paste
1½ teaspoon Salt

Directions

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 til 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, tobasco 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 1½ hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve.

Origin: The chili pot of Don Houston Formatted for Compu-Chef v2.01 by Jess Poling Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By JESS POLING On 01-03-95

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