Buckskin Chili

Name: Buckskin Chili
Ingredients: 5 lbs venison, ground; 12 lb bacon; 2 cups red wine; 4 tablespoons cumin; 3 tablespoons Tabasco sauce; 3 cloves garlic (minced); 2 12 cups tomato sauce; 12 cup tomato paste; 2 12 cups canned diced tomatoes; 1 (3 lb) can pinto beans, washed and drained; 3 jalapeno peppers, minced; 3 medium onions, chopped; 1 cup mushroom, chopped; 3 tablespoons dried red pepper flakes; 12 teaspoon allspice; 1 teaspoon oregano; 1 12 teaspoons salt

17 ingredients

10 steps

Ingredients

5 lbs venison, ground
12 lb bacon
2 cups red wine
4 tablespoons cumin
3 tablespoons Tabasco sauce
3 cloves garlic (minced)
2 12 cups tomato sauce
12 cup tomato paste
2 12 cups canned diced tomatoes
1 (3 lb) can pinto beans, washed and drained
3 jalapeno peppers, minced
3 medium onions, chopped
1 cup mushroom, chopped
3 tablespoons dried red pepper flakes
12 teaspoon allspice
1 teaspoon oregano
1 12 teaspoons salt

Directions

1

Fry bacon in a large, heavy pot.
2

Remove bacon when done and set aside.
3

Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease.
4

Fry the venison til done and remove from the pot.
5

Drain off the grease.
6

Add the wine, tomato sauce, and the bacon which has been crumbled.
7

Bring wine to a boil, add the jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the allspice, salt, red pepper flakes, beans and mushrooms.
8

Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours.
9

Stir often or as needed.
10

Add the remaining cumin, cook for 15 minutes more and serve.