Don's Venison Chili

• 4 pounds venison boneless, cubed
• 3 tablespoons bacon drippings
• 5 tablespoons cumin fresh, ground
• 1 1/2 cans beef
• 1/2 teaspoon cayenne pepper
• 6 each jalapeno pepper fresh, whole
• 2 each jalapeno pepper seeded, chopped
• 3 tablespoons soy sauce, tamari
• 1/2 cup green bell peppers chopped
• 8 ounces tomato sauce
• 2 cups tomatoes, stewed, canned
• 2 tablespoons masa harina

1. Brown meat in bacon grease.
2. Saute the onions, the chopped jalapenos, and the bell peppers in the bacon grease until the onions start to become transparent.
3. Meanwhile bring the beer and whiskey to a boil and add the meat, seasonings, except for the cumin, and the onions/peppers to the pot.
4. Allow to boil for 5 to 7 minutes.
5. Reduce the ehat to medium then add the tomatos and tomato sauce.
6. Stir occassionally while continuing to cook for 30 minutes.
7. Reduce heat to simmer and cook for 1 hour.

bacon, cumin, beef, cayenne pepper, jalapeno pepper, jalapeno pepper, soy sauce, green bell peppers, tomato sauce, tomatoes, masa harina

Taken from recipeland.com/recipe/v/dons-venison-chili-36233 (may not work)