Title: Buckskin Chili*
Categories: Meat Chili Main
Yield: 8 Servings
| 5 | lb | Venison, boneless |
| 1/2 | lb | Bacon |
| 2 | c | Beaujolis red wine |
| 1 | ts | Angostura Bitters |
| 4 | tb | Cumin (fresh ground) |
| 3 | tb | 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 | tb | Dried red pepper flakes |
| 1/2 | ts | Allspice |
| 1 | ts | Mexican oregano(optional) |
| 2 | tb | Dried crushed anchos |
| 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