Buckskin Chili

2 hours Prep: 15 minutes Cook: 1 hours

753 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

5	pounds	venison	boneless
2 1/2	cups	tomatoes	chopped
1/2	pound	bacon
3	each	jalapeno peppers	minced
2	medium	onions	chopped
1	teaspoon	angostura bitters
1/2	cup	mushrooms	chopped
4	tablespoons	cumin
3	tablespoons	red pepper flakes
3	tablespoons	red hot pepper sauce (eg. Tabasco)
1/2	teaspoon	allspice
3	each	garlic cloves
2 1/2	cups	tomato sauce
2	tablespoons	ancho chilies
1/2	cup	tomato paste
1 1/2	teaspoons	salt

Directions

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.

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Nutrition Facts

Serving Size 664g

Amount per Serving

Calories 753 34% of calories from fat

	% Daily Value*
Total Fat 28.0g	43%
Saturated Fat 8.0g	39%
Trans Fat 0.0g
Cholesterol 110mg	37%
Sodium 1512mg	63%
Total Carbohydrate 27.0g	9%
Dietary Fiber 6.0g	26%
Sugars 11.0g
Protein 101.0g	201%

Vitamin A	71%		Vitamin C	57%
Calcium	12%		Iron	93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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