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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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Ground venison chile. Ingredients:
4 lbs ground venison |
2 medium onions, chopped |
1 green pepper, chopped |
2 garlic cloves, minced |
1 teaspoon chopped jalapeno pepper |
6 tablespoons oil, divided |
8 tablespoons chili powder |
1 tablespoon ground cumin |
2 teaspoons garlic salt |
1 teaspoon oregano |
1/4 teaspoon tabasco sauce |
2 (12 ounce) cans beer |
28 ounces whole tomatoes |
12 ounces tomato sauce |
6 ounces tomato paste |
4 ounces diced green chilies |
2 bay leaves |
Directions:
1. Sauté onions, green pepper, garlic and jalapeño in 2 T. oil until onions are transparent; set aside.
2. Brown venison in 4 T. oil and combine with vegetables in large pot.
3. Mix chili powder, cumin, garlic salt, oregano, Tabasco sauce and 1 can of beer; let sauce mixture stand a few minutes.
4. Add sauce mixture, whole tomatoes, tomato sauce and tomato paste, chilies, bay leaves and second can of beer to vegetables and venison in pot; stir.
5. Cover pot and simmer for 3 hours, stirring often.
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