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Buckskin Chili

 

A wonderful venison chili that's loaded with flavour.
23

Yield

6

servings

Prep

15

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

5 pounds venison
boneless
2 ½ cups tomatoes
chopped
½ pound bacon
3 each jalapeño pepper
minced
*
2 medium onions
chopped
1 teaspoon angostura bitters
*
½ cup mushrooms
chopped
*
4 tablespoons cumin
3 tablespoons red pepper flakes
3 tablespoons red hot pepper sauce
*
½ teaspoon allspice
*
3 each garlic cloves
2 ½ cups tomato sauce
2 tablespoons ancho chilies
*
½ cup tomato paste
1 ½ 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 1½ hours.

Stir often or as needed.

Add the remaining cumin, cook for 15 minutes more and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 664g (23.4 oz)
Amount per Serving
Calories 75334% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 1512mg 63%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 26%
Sugars g
Protein 201g
Vitamin A 71% Vitamin C 57%
Calcium 12% Iron 93%
* based on a 2,000 calorie diet How is this calculated?

 

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