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Ingredientes
- 4 lb Boneless, cubed venison
- 3 Tbsp. Bacon grease
- 5 Tbsp. Fresh grnd cumin
- 5 x Garlic cloves chopped
- 1 1/2 can of beer [*not Lite]
- 1/2 tsp Cayenne pepper
- 6 x Jalapenos fresh & whole
- 1/2 tsp Salt
- 2 x Jalapenos seeded & minced
- 3 Tbsp. Soy sauce
- 1/2 c. Minced green Bell pepper
- 2 x Onions minced
- 8 ounce Can tomato sauce
- 2 c. Stewed tomatos
- 2 Tbsp. Masa harina
- 1 ounce Jack Daniels whiskey
Direcciones
- Brown meat in bacon grease. Saute/fry the onions, the minced jalapenos, & the Bell peppers in the bacon grease till the onions start to become transparent. Meanwhile bring the beer & whiskey to a boil and add in the meat, seasonings, except for 1 Tblpsn of cumin, & the onions/peppers to the pot.
- Allow to boil for 5-7 min. Reduce the ehat to medium then add in the tomatos & tomato sauce. Stir occassionally while continuing to cook for 30 min. reduce heat to simmer and cook for 1 hour. This is an original venison chili recipe which I had sworn never to reveal ever to anyone. My daughter has asked which I give it to you so I will do so...with many 2nd.
- thoughts. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 602g | |
| Recipe makes 6 servings | |
| Calories 519 | |
| Calories from Fat 144 | 28% |
| Total Fat 16.1g | 20% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1071mg | 45% |
| Potassium 564mg | 16% |
| Total Carbs 20.62g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.25g | 5% |
| Protein 69.19g | 111% |
