Buckskin Chili Recipe

Buckskin Chili Recipe


5 lb boneless venison (rough ground)
1/2 lb pork (bacon)
2 c red wind (beaujolis)
4 Tbsps fresh cumin ground
1 tsp angostura aromatic bitters
3 Tbsps hot sauce (Tabasco)
3 cloves garlic; minced
1/2 c of tomato puree (paste)
2 1/2 c of tomato sauce
2 medium-sized onions; diced
2 1/2 c tomatoes; stewed diced
3 minced jalapeno pepper
1/2 c chopped mushrooms
3 Tbsps dried pepper flakes (red); minced
1/2 tsp oregano (Mexican)
2 Tbsps anchos (dried crushed)
1 1/2 tsp salt


Cook bacon using a large-sized pot until brown and crispy. Set it aside to cool and then crumble. Using the same pot with the residue bacon oil, put in the coarsely ground venison, onions, salt and garlic.

Cook until well done then set it aside. Remove grease left by the cooked bacon, apply heat again then add wine, crumbled bacon and tomato sauce. Bring to boil adding the jalapeno peppers, cooked venison (with the spices), hot sauce (Tabasco), and put in the rest of the ingredients.

Lower the heat and after three minutes, put in the tomato puree (paste) and simmer for another one and a half hours, stirring occasionally. Sprinkle with cumin, simmer for still another fifteen minutes before serving.

Buckskin Chili Recipe

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