Yield: 1 Servings
|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||Chili powder|
|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