Recipe - Buckskin Chili

5 pound Venison, boneless
One half pound Bacon
2 cup Beaujolis red wine
1 teaspoon Angostura Bitters
4 tablespoon Cumin (fresh ground)
3 tablespoon Tabasco sauce
3 Garlic cloves (minced)
2 One half cup Tomato sauce
One half cup Tomato paste
2 One half cup Stewed tomatos chopped
3 Jalapeno peppers minced
2 Med. onions chopped
One half cup Mushrooms chopped
3 tablespoon Dried red pepper flakes
One half teaspoon Allspice
1 teaspoon Mexican oregano(optional)
2 tablespoon Dried crushed anchos
1 One half teaspoon 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 One half hours. Stir often or as needed.
Add the remaining cumin, cook for 15 minutes more and serve.
Origin: The chili pot of Don Houston

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chilismm.zip