Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Boneless, cubed venison 1 1/2 ea Cans of beer [*not Lite]
2 ea Jalapenos seeded chopped 8 oz Can tomato sauce
3 ea Tb Bacon grease 1/2 t Cayenne pepper
3 ea Tb Soy sauce 2 c Stewed tomatos
5 ea Tb Fresh ground cumin 6 ea Jalapenos fresh whole
1/2 c Chopped green Bell pepper 2 ea Tb Masa harina
5 ea Garlic cloves minced 1/2 t Salt
2 ea Onions chopped 1 oz Jack Daniels whiskey

Brown meat in bacon grease. Saute the onions, the chopped jalapenos,
the Bell peppers in the bacon grease until the onions start to
become transparent. Meanwhile bring the beer whiskey to a boil and
add the meat, seasonings, except for 1 Tblpsn of cumin, the
onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the
heat to medium then add the tomatos 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!

Source: Don ?

Formatted for Compu-Chef v2.01 by Jess Poling

Calories per serving: Number of Servings: 6 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By JESS POLING On 01-03-95

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