|4 pounds||Boneless, cubed venison|
|3 tablespoons||Acon grease|
|5 tablespoons||Rsh ground cumin|
|5||Garlic cloves minced|
|1½||Cans of beer [*not Lite]|
|½ teaspoon||Ayenne pepper|
|6||Alapenos fresh & whole|
|2||Jalapenos seeded & chopped|
|3 tablespoons||Oy sauce|
|½ cup||Hopped green Bell pepper|
|8 ounces||Can tomato sauce|
|2 cups||Twed tomatos|
|2 tablespoons||Asa harina|
|1 ounce||Jack Daniels whiskey|
Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent. Meanwhile bring the beer & whiskey to a boil and add the meat, seasonings, except for 1 Tblpsn of cumin, & the onions/peppers to the pot.
Allow to boil for 5-7 minutes. Reduce the ehat to medium then add the tomatos & tomato sauce. Stir occassionally while continuing to cook for 30 minutes. reduce heat to simmer and cook for 1 hour. This is an original venison chili recipe that I had sworn never to reveal ever to anyone. My daughter has asked that I give it to you so I will do so...with many 2nd.