Buckskin Chili

Servings: 8

5 lb Venison, boneless 2 1/2 c Stewed tomatos chopped

1/2 lb Bacon 3 Jalapeno peppers minced

2 c Beaujolis red wine 2 Med. onions chopped

1 ts Angostura Bitters 1/2 c Mushrooms chopped

4 tb Cumin (fresh ground) 3 tb Dried red pepper flakes

3 tb Tabasco sauce 1/2 ts Allspice

3 Garlic cloves (minced) 1 ts Mexican oregano(optional)

2 1/2 c Tomato sauce 2 tb Dried crushed anchos

1/2 c Tomato paste 1 1/2 ts 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. Origin: The chili pot of Don Houston

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