Buckskin Chili

Recipe Ingredients

5 lbs	2270g / 80oz	Venison - boneless
1/2 lb	227g / 8oz	Bacon
2 cups	474ml	Beaujolais red wine
1 teaspoon	5ml	Angostura bitters
4 tablespoons	60ml	Cumin - (fresh ground)
3 tablespoons	45ml	Tabasco sauce
3		Garlic cloves - (minced)
2 1/2 cups	592ml	Tomato sauce
1/2 cup	118ml	Tomato paste
2 1/2 cups	156g / 5.5oz	Stewed tomatoes chopped
3		Jalapeno peppers minced
2		Onions chopped (medium)
1/2 cup	73g / 2.6oz	Mushrooms chopped
3 tablespoons	45ml	Dried red pepper flakes
1/2 teaspoon	2.5ml	Allspice
1 teaspoon	5ml	Mexican oregano - (optional)
2 tablespoons	30ml	Dried crushed anchos
1 1/2 teaspoons	7.5ml	Salt
5 tablespoons	75ml	Chili powder

Recipe Instructions

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 until 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, Tabasco 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 chili powder then and cook for 1 1/2 hours. Stir often or as needed.

Add the remaining cumin, cook for 15 minutes more and serve. Origin: The chili pot of Don Houston

Source:
Britt C. Scheer

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