Venison Hellfire Chili
Published: April 21, 2009
1 pound ground pork
2 tablespoons beef bouillon granules
1 1/2 tablespoons ground cumin
1 (12 fluid ounce) can beer
2 cloves garlic, minced
# 6 jalapeno peppers, seeded and chopped # 6 habanero
peppers, seeded and chopped # 8 Anaheim peppers, seeded and
1 green bell pepper, diced
1 (28 ounce) can crushed tomatoes
1 yellow onion, diced
2 (16 ounce) cans whole peeled tomatoes, drained
3 ounces tomato paste-# 1 ounce chile paste # 2 cups water
1/2 pound bacon
2 (16 ounce) cans chili beans, drained
1 tablespoon crushed red pepper flakes
1 pound ground venison
3 tablespoons chili powder
1. Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
2. Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
3. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.
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