Don's Venison Chili

Ingredients:

4 lb Boneless, cubed venison (into 1 inch cubes)
3 T Bacon grease
5 T Fresh ground cumin
1/2 t Cayenne pepper
3 T Soy sauce
1 Can of beer [*not Lite]
1/3 Cup whiskey
2 jalapenos seeded & chopped 3 or 4 jalapenos seeded & sliced
2 medium green bell pepper, chopped
2 medium white onions
8 oz Can tomato sauce
2 c Stewed tomatos (1 14 oz can)
2 T Masa harina

Directions:

Brown meat in bacon grease. Remove to pan.

Saute the onions, the chopped jalapenos, & the bell peppers in bacon grease until the onions start to become transparent. Remove to a pan.

Bring the beer & whiskey to a boil and add the meat, 4 T cumin 3 T soy sauce 1/2 t cayenne pepper/or chili powder
& return the onions/peppers to the pot.

Allow to boil for 5-7 minutes.

Reduce the heat to medium then add the tomatos & tomato sauce. Stir occasionally while continuing to cook for 30 minutes at a simmer. Add 3 or 4 sliced jalapenos without seeds, 1T cumin, 2T masa harina and simmer for 1 hour.

Add liquid (e.g. Italian whole tomatos & juice) as needed.

The chile can be cooled and stored in the refrigerator overnight. It is best when 'aged' in this way. It will be thick and can be diluted to taste. To reheat: Add 4oz tomato sauce (spicey like Pato's) & 1T cumin to reseason, Optionally add: 4 oz. chopped mild jalapenos (e.g. El Paso's), and cilantro.

Yield: 6 servings

Notes:

" This is an original venison chili recipe that I [i.e., Don, PWD] had sworn never to reveal ever to anyone. My daughter has asked that I give it to you so I will do so...with many 2nd. thoughts. Enjoy!" This recipe came from the internet and was modified by PWD 12/96.

It will make about 3 large bowls. It should feed three moderately hungry people when accompanied by bread, etc. I think it could feed four normal people easily. To date I have made it several times, and it has always worked. Backstrap is best to use, and of course it is a seasonal dish depending on having someone in the family who hunts ... with some success. Most recently (11/22/98), I have made it with elk (from somewhere in southern Colorado). Try serving it with warm tortillas in place of crackers.