Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Venison, boneless 3 ea Tb Dried red pepper flakes
2 1/2 c Stewed tomatos chopped 3 ea Tb Tabasco sauce
1/2 lb Bacon 1/2 t Allspice
3 ea Jalapeno peppers minced 3 ea Garlic cloves (minced)
2 c Beaujolis red wine 1 t Mexican oregano(optional)
2 ea Med. onions chopped 2 1/2 c Tomato sauce
1 t Angostura Bitters 2 ea Tb Dried crushed anchos
1/2 c Mushrooms chopped 1/2 c Tomato paste
4 ea Tb Cumin (fresh ground) 1 1/2 t Salt

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, tobasco 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.

Origin: The chili pot of Don Houston

Formatted for Compu-Chef v2.01 by Jess Poling

Calories per serving: Number of Servings: 8 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By JESS POLING On 01-03-95

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