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Buckskin Chili Recipe

Buckskin Chili recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Buckskin Chili recipe  PDF



Servings: 8
5 lb Venison, boneless 2 1/2 c Stewed tomatos chopped
1/2 lb Bacon 3 Jalapeno peppers minced
2 c Beaujolis red wine 2 Med. onions chopped
1 ts Angostura Bitters 1/2 c Mushrooms chopped
4 tb Cumin (fresh ground) 3 tb Dried red pepper flakes
3 tb Tabasco sauce 1/2 ts Allspice
3 Garlic cloves (minced) 1 ts Me ican oregano(optional)
2 1/2 c Tomato sauce 2 tb Dried crushed anchos
1/2 c Tomato paste 1 1/2 ts Salt

Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease. Fry the venison til done and remove from the pot. Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mi ture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms. Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve. Origin: The chili pot of Don Houston

Buckskin Chili recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
817 people have voted
Last Reviewed on 2018-07-20



Friday, Jul 20 2018 Download & Print Buckskin Chili recipe  PDF   Mexican recipes RSS   New

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