Venison Mexican Chili
6 lb. prime venison (boned)
4 medium onions, chopped
1 large head of garlic, minced
10 red chili peppers
10 Jalapeno peppers
1/2 lb. butter
1 t. oregano, basil, ground cumin
1 t. turmeric, paprika, cayenne pepper
1 cup water
1 8 0z. can tomato paste
4 cans whole peeled tomatoes
Chop onions, garlic, chili's and peppers. Add to melted butter in 8 qt. pot. Cook for 10-15 minutes. Add meat chopped into 1 inch cubes and brown. Add all spices, 1 cup of water and tomato paste. Stir frequently. break up tomatoes and add to chili. Cook on low for 1-6 hour. Add salt to taste.
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