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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is pleasantly warm but not mouth burning hot! Ingredients:
3 lbs ground chuck |
1 lb venison |
60 to 80 oz. tomato sauce (plain) |
4 to 6 oz garlic minced |
8 ounces worcestershire sauce |
8 ounces mild green chiles chopped |
20 medium fresh jalapenos see note |
8 ounces hot relish (old elpaso) |
5 large vidallia onions minced |
2 tsp garlic salt |
1 tsp seasoned salt |
1/2 tsp oregano |
4 cans kidney beans (15 oz. each) |
15 oz. can pinto beans |
Directions:
1. Note: chopped in rings then quartered.
2. Brown meat in skillet with Worcestershire sauce, the oregano, garlic salt and seasoned salt. Put tomato sauce, minced garlic, green chilies, jalapenos, kidney beans, pinto beans, onions, and old elpaso hot relish and heat on medium high till near boiling. When meat is browned add juice and all to the rest and cook for 1 and 1/2 hours over low heat.
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