Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Deer, or other game, ground |
| 40 ounces | Red kidney beans, can |
| 46 ounces | V-8 juice, can |
| 3 ounces | Jalapeno peppers |
| 1 tablespoon | Sugar |
| 1 tablespoon | Chili powder |
| 1 tablespoon | Cumin |
| 1½ tablespoon | Onion, dry, minced |
| ½ tablespoon | Garlic salt |
| ½ tablespoon | Red pepper |
Brown meat in a black iron pot over medium-high heat. Drain jalapeno and chop. Drain kidney brans, rinse with cold water and drain again.
After meat is brown, add all other ingredients and cook over medium heat for 4 hours. Add additional cumin, chili powder and red pepper to taste. Use caution with red pepper- it is easier to heat up with pepper than to cool off!
Source: FIELD & STREAM May 85
Recipe date: 05/15/85