Buckskin Chili*Cuisine: Fire HouseCategory: Fire House Servings: 8 Ingredients:5 pounds Venison -- boneless1/2 pound Bacon 2 cups Beaujolis red wine 1 teaspoon Angostura Bitters 4 tablespoon Cumin (fresh ground) 3 tablespoon Tabasco sauce 3 Garlic cloves (minced) 2-1/2 cups Tomato sauce 1/2 cup Tomato paste 2-1/2 cups Stewed tomatos chopped 3 Jalapeno peppers minced 2 Med. onions chopped 1/2 cup Mushrooms chopped 3 tablespoon Dried red pepper flakes 1/2 teaspoon Allspice 1 teaspoon Mexican oregano(optional) 2 tablespoon Dried crushed anchos 1-1/2 teaspoons Salt 5 tablespoon Chili powder 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 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 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 |
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