Venison Ranch-Hand Chili

• 1/4 cups Dried Salt Pork OR Butter
• 1 cup Chopped Onion
• 3 pounds Venison, In 1/2" Cubes
• 4 cloves Garlic, Minced
• 2 Tablespoons Ground Mild Red Chile Pepper
• 1/4 cups Ground Hot Red Chile Pepper
• 2 Tablespoons Caribe (crushed Hot Chile)
• 1 Tablespoon Ground Cumin
• 12 ounces, fluid Beer (1 Bottle Or Can)
• 1 teaspoon Salt, Or To Taste
• 1 cup Beef Broth
• 1/2 cups Burgundy, Or Any Other Good Dry Red Wine
• 6 whole Shots Tequila

1. Melt fat in large cast-iron dutch oven, add onion and sweat until soft. Add meat, spices, beer & broth.
2. Bring to a boil, then reduce to a simmer and cook uncovered, stirring frequently, 3-4 hours, or until meat is so tender it shreds and sauce is a thick, rich red. You may need to add water as necessary during cooking, and may need to adjust seasoning.
3. Add wine 30 minutes before serving. Serve with shots of tequila on side, so they may be sipped with it, or poured on top! Excellent with warm corn tortillas.
4. Very rich, very good, and very worth it.

ubc, onion, garlic, ground mild red chile pepper, ubc, caribe, ground cumin, salt, beef broth, red wine, shots tequila

Taken from tastykitchen.com/recipes/soups/venison-ranch-hand-chili/ (may not work)