Buckskin Chili*

8 Servings

5 lb venison, boneless
1/2 lb bacon
2 c beaujolis red wine
1 t angostura bitters
4 T cumin (fresh), Ground
3 T tabasco sauce
3 garlic cloves (minced)
2 1/2 c tomato sauce
1/2 c tomato paste
2 1/2 c stewed tomatos, Chopped
3 jalapeno peppers, Minced
2 med. onions, Chopped
1/2 c mushrooms, Chopped
3 T red pepper flakes, Dried
1/2 t allspice
1 t mexican oregano(optional)
2 T dried anchos, Crushed
1 1/2 t 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 mixture, 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.