Don's Venison Chili

Course : Chili
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 pound Boneless, cubed venison
3 tablespoons Bacon grease
5 tablespoons Fresh ground cumin
5 cloves Garlic minced
18 ounces beer not Lite
1/2 teaspoon Cayenne pepper
6 medium Jalapenos fresh and whole
1/2 teaspoon Salt
2 medium Jalapenos seeded and chopped
3 tablespoons Soy sauce
1/2 Cup Chopped green Bell pepper
2 medium Onions chopped
8 ounces Can tomato sauce
2 Cup Stewed tomatos
2 tablespoons Masa harina
1 ounces Whiskey

Preparation / Directions:

Brown meat in bacon grease. Saute the onions, the chopped jalapenos, and the Bell peppers in the bacon grease until the onions start to become transparent. Meanwhile bring the beer and whiskey to a boil and add the meat, seasonings, except for 1 Tblpsn of cumin, and the onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the ehat to medium then add the tomatos and tomato sauce. Stir occassionally while continuing to cook for 30 minutes. reduce heat to simmer and cook for 1 hour. This is an original venison chili recipe that I had sworn never to reveal ever to anyone. My daughter has asked that I give it to you so I will do so...with many 2nd. thoughts. Enjoy!

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chili Recipes