Yield: 6
| Measure | Ingredient |
|---|---|
| 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 |
| ½ teaspoon | Alt |
| 2 | Jalapenos seeded & chopped |
| 3 tablespoons | Oy sauce |
| ½ cup | Hopped green Bell pepper |
| 2 | Onions chopped |
| 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.
thoughts. Enjoy!