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1 1/2 lbs. ground venison
1 medium onion
2 jalapenos, seeded
2 tablespoons ground Cumin
6 tablespoons Chili Powder
Dash of Cinnamon
4 cans (14 ½ oz.) petite diced tomatoes
1 jar (16 oz.) salsa
12 oz. V-8 juice
1 can of dark beer (stout or porter)
1 can (16 oz.) hot chili beans
1 can (16 oz.) mild chili beans
1 1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
2 Bay Leaves
1/4 cup sugar

Brown the venison, add the chopped onion and jalapeno, sauté. Add the Cumin, Chili Powder and Cinnamon, mix well. Add all the other ingredients, stir well and simmer for 1 hour.

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