Post by admin on Aug 2, 2005 10:05:35 GMT -5
3 lb. of ground venison
1 lb. of pinto beans (one 16oz bag)
2 jars of hot or mild banana pepper rings (16oz)
1 can of beer
1 can (6oz) of sliced red jalapeno peppers
2 16oz cans of diced tomatoes with chilies
5 tbs. spoons of chili powder
2 med. sized diced onions
1 quart of tomato juice
1 cup of V8 juice
2 tbs. spoons of garlic powder
2 tbs. spoons of salt
2 tbs. spoons of pepper
A pinch of oregano
Crushed red pepper if desired
First let the beans soak in water over night. Then cook beans slowly while adding water through out the duration of cook time. Brown ground venison in a skillet, drain grease and add to beans. Then add all other ingredients, saving the tomato juice for last. Turn down heat and let simmer between med. and low for about 2 hours after adding everything together. Add tomato juice as it cooks down. Let cool and enjoy! (Makes about 12 quarts)
1 lb. of pinto beans (one 16oz bag)
2 jars of hot or mild banana pepper rings (16oz)
1 can of beer
1 can (6oz) of sliced red jalapeno peppers
2 16oz cans of diced tomatoes with chilies
5 tbs. spoons of chili powder
2 med. sized diced onions
1 quart of tomato juice
1 cup of V8 juice
2 tbs. spoons of garlic powder
2 tbs. spoons of salt
2 tbs. spoons of pepper
A pinch of oregano
Crushed red pepper if desired
First let the beans soak in water over night. Then cook beans slowly while adding water through out the duration of cook time. Brown ground venison in a skillet, drain grease and add to beans. Then add all other ingredients, saving the tomato juice for last. Turn down heat and let simmer between med. and low for about 2 hours after adding everything together. Add tomato juice as it cooks down. Let cool and enjoy! (Makes about 12 quarts)