 |
|
King Gregor's Chili
3 lbs ground chuck
1 lb venison
60 to 80 oz tomato sauce
4 to 6 oz garlic, minced
8 ounces Worchestershire sauce
8 ounces mild green chiles, chopped
20 fresh jalapenos, chopped in rings then quartered
8 ounces Datil Hellish relish
8 ounces hot salsa
5 vidalia onions, minced
2 tsp garlic salt
1 tsp seasoned salt
1/2 tsp oregano
4 15-oz cans kidney beans
15 oz can pinto beans
Brown meat in skillit with worchestershire sauce, the oregano,
garlic salt and seasoned salt. Put tomato sauce, minced garlic
green shilies, jalapenos, hellish relish, kidney beans, pinto beans,
onions, and old elpaso hot relish and heat on medium high til near
boiling. When meat is browned add juice and all to the rest and
cook for 1 and 1/2 hours over low heat.
|
|
Venison 06