Venison Chili

• 34 lb venison
• 34 lb beef
• 12 lb pork
• 2 whole tomatoes, scored, blanched, peeled, and finely chopped
• 5 garlic cloves, crushed and minced
• 12 teaspoon sage
• 12 teaspoon allspice
• 12 teaspoon coriander
• 12 teaspoon dried chile pequins
• 12 teaspoon oregano
• 12 teaspoon cumin
• 12 teaspoon nutmeg
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 jalapeno pepper, seeded and finely chopped
• 3 serrano peppers, seeded and finely chopped
• 4 bay leaves
• 13 red bell pepper, finely chopped
• 13 red onion, finely chopped
• 2 tablespoons canola oil
• 2 (10 1/2 ounce) cans chicken stock
• 1 (10 1/2 ounce) can tomato soup

1. Coarsely grind 1/2 lb each venison, beef and pork.
2. Cube remaining beef and venison to 1/2 inch.
3. Brown the garlic and onion in oiled saucepot.
4. Add the meat and brown mixture.
5. Add all remaining ingredients and simmer for 3 hours.
6. Remove bay leaves and serve.

venison, beef, pork, tomatoes, garlic, sage, allspice, coriander, pequins, oregano, cumin, nutmeg, paprika, salt, pepper, serrano peppers, bay leaves, red bell pepper, red onion, canola oil, chicken stock, tomato soup

Taken from www.food.com/recipe/venison-chili-167176 (may not work)