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- Apr 8, 2009
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(2) pounds coarsely ground venison
(10) slices of chopped bacon
(2) large onions
(2) large red bell peppers
(3) cloves garlic
(2) jalapenos
(2) serrano pepper
(1) Habenro pepper
(2) dried chile peppers
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon salt
(1) can of beer (dark)
(1) 12 ounce can tomato paste
(1) 14.5 ounce can peeled tomatoes
(2) 16 ounce can pinto beans
(2) 16 ounce can kidney beans
Toppings: Sour cream, sliced green onions, shredded monterey jack, sliced ripe olives.
Cook the bacon and reserve the drippings for the venison. Cook the venison with the onion, bell pepper, and garlic in the bacon drippings. Once meat is browned stir in the bacon, and peppers.
(10) slices of chopped bacon
(2) large onions
(2) large red bell peppers
(3) cloves garlic
(2) jalapenos
(2) serrano pepper
(1) Habenro pepper
(2) dried chile peppers
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon salt
(1) can of beer (dark)
(1) 12 ounce can tomato paste
(1) 14.5 ounce can peeled tomatoes
(2) 16 ounce can pinto beans
(2) 16 ounce can kidney beans
Toppings: Sour cream, sliced green onions, shredded monterey jack, sliced ripe olives.
Cook the bacon and reserve the drippings for the venison. Cook the venison with the onion, bell pepper, and garlic in the bacon drippings. Once meat is browned stir in the bacon, and peppers.
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