Buckskin Chili

16 ingredients
9 steps

Ingredients

  • 5 pounds venison boneless
  • 2 1/2 cups tomatoes chopped
  • 1/2 pound bacon
  • 3 each jalapeno pepper minced
  • 2 medium onions chopped
  • 1 teaspoon angostura bitters
  • 1/2 cup mushrooms chopped
  • 4 tablespoons cumin
  • 3 tablespoons red pepper flakes
  • 3 tablespoons red hot pepper sauce
  • 1/2 teaspoon allspice
  • 3 each garlic cloves
  • 2 1/2 cups tomato sauce
  • 2 tablespoons ancho chilies
  • 1/2 cup tomato paste
  • 1 1/2 teaspoons salt

Directions

  1. 1
    Fry bacon in a large, heavy pot.
  2. 2
    Remove bacon when done and set aside.
  3. 3
    Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease.
  4. 4
    Fry the venison til done and remove from the pot.
  5. 5
    Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled.
  6. 6
    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.
  7. 7
    Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours.
  8. 8
    Stir often or as needed.
  9. 9
    Add the remaining cumin, cook for 15 minutes more and serve.

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