Buckskin Chili Recipe
Yield: 8 Servings
5 lb venison,boneless
1/2 lb bacon
2 c beaujolis red wine
1 t angostura bitters
4 T cumin (fresh),Ground
3 T tabasco sauce
3 garlic cloves (minced)
2 1/2 c tomato sauce
1/2 c tomato paste
2 1/2 c stewed tomatos,Chopped
3 jalapeno peppers,Minced
2 med. onions,Chopped
1/2 c mushrooms,Chopped
3 T red pepper flakes,Dried
1/2 t allspice
1 t mexican oregano(optional)
2 T dried anchos,Crushed
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, 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.
Bud's Sunday Afternoon Football Chili
Yield: 10 Servings
1 lb beef (tip steak),Cubed
1 lb beef,Ground
2 med. onions,coarse chopped
2 sm. green peppers,chopped
-med.
1/2 c burgundy wine
6 T chili powder (mexene)
4 T cumin
3 cl garlic (small)
1 t oregano
1 T chilantro leaves
2 T hot sauce (la preferida)
1 t sugar
2 ds salt
1 cn whole tomatoes with,Peeled
-juice (1,6 oz.)
1 cn stewed tomatoes (16 oz.)
1 cn tomato sauce (8 oz).
1 cn chili hot beans (15 1/2 oz.)
- note,,beans optional!
Brown meat with 1 of the chopped onions. Drain grease. Place meat
onions, remainder of onions, green peppers, and the rest of the
ingredients into stockpot. Bring to boil. Reduce heat and simmer 1
or 2 hrs, covered. Cool 1 hr. Reaheat before serving.
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