Buckskin Chili

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 5 lbs venison, ground
• 1/2 lb bacon
• 2 cups red wine
• 4 tablespoons cumin
• 3 tablespoons tabasco sauce
• 3 cloves garlic (minced)
• 2 1/2 cups tomato sauce
• 1/2 cup tomato paste
• 2 1/2 cups canned diced tomatoes
• 1 (3 lb) can pinto beans, washed and drained
• 3 jalapeno peppers, minced
• 3 medium onions, chopped
• 1 cup mushroom, chopped
• 3 tablespoons dried red pepper flakes
• 1/2 teaspoon allspice
• 1 teaspoon oregano
• 1 1/2 teaspoons salt

Recipe

• 1 fry bacon in a large, heavy pot.
• 2 remove bacon when done and set aside.
• 3 add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease.
• 4 fry the venison til done and remove from the pot.
• 5 drain off the grease.
• 6 add the wine, tomato sauce, and the bacon which has been crumbled.
• 7 bring wine to a boil, add the jalapenos, venison mixture, tabasco sauce, 3 tablespoons of the cumin, the allspice, salt, red pepper flakes, beans and mushrooms.
• 8 reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours.
• 9 stir often or as needed.
• 10 add the remaining cumin, cook for 15 minutes more and serve.