Buckskin Chili

Course : Chili
Serves: 8
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5 pound Venison, boneless
1/2 pound Bacon
2 cup Beaujolis red wine
1 Teaspoon Angostura Bitters
4 tablespoons Cumin (fresh ground)
3 tablespoons Tabasco sauce
3 cloves Garlic minced
2 1/2 cup Tomato sauce
1/2 cup Tomato paste
2 1/2 cup Stewed tomatos chopped
3 medium Jalapeno peppers minced
2 medium onions chopped
1/2 cup Mushrooms chopped
3 tablespoons Dried red pepper flakes
1/2 Teaspoon Allspice
1 Teaspoon Mexican oregano(optional)
2 tablespoons Dried crushed anchos
1 1/2 Teaspoon Salt

Preparation / Directions:

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 til 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 cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve.

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