5 lb Venison, boneless
2 1/2 c Stewed tomatoes,
-chopped
1/2 lb Bacon
3 Jalapeno peppers
-minced
2 c Beaujolis red wine
1 ts Angostura Bitters
4 tb Cumin (fresh ground)
2 Med. onions chopped
1/2 c Mushrooms chopped
3 tb Dried red pepper
-flakes
3 tb Tabasco sauce
3 Garlic cloves (minced)
1/2 ts Allspice
1 ts Mexican
-oregano(optional)
2 1/2 c Tomato sauce
1/2 c Tomato paste
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
till 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