Venison Chile

• 4 lbs ground venison
• 2 medium onions, chopped
• 1 green pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon chopped jalapeno pepper
• 6 tablespoons oil, divided
• 8 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons garlic salt
• 1 teaspoon oregano
• 14 teaspoon Tabasco sauce
• 2 (12 ounce) cans beer
• 28 ounces whole tomatoes
• 12 ounces tomato sauce
• 6 ounces tomato paste
• 4 ounces diced green chilies
• 2 bay leaves

1. Saute onions, green pepper, garlic and jalapeno in 2 T. oil until onions are transparent; set aside.
2. Brown venison in 4 T. oil and combine with vegetables in large pot.
3. Mix chili powder, cumin, garlic salt, oregano, Tabasco sauce and 1 can of beer; let sauce mixture stand a few minutes.
4. Add sauce mixture, whole tomatoes, tomato sauce and tomato paste, chilies, bay leaves and second can of beer to vegetables and venison in pot; stir.
5. Cover pot and simmer for 3 hours, stirring often.

ground venison, onions, green pepper, garlic, jalapeno pepper, oil, chili powder, ground cumin, garlic salt, oregano, tabasco sauce, beer, tomatoes, tomato sauce, tomato paste, green chilies, bay leaves

Taken from www.food.com/recipe/venison-chile-129201 (may not work)