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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. venison (ground, if available or ground beef, chuck or sirloin)
- 1 lb. venison steaks (if available or beef steaks, such as sirloin, or a rump roast)
- 2 sweet onions (large)
- 2 Tbsp. canola oil
- 48 oz. tomatoes (whole)
- 2 green bell peppers (large)
- 1 red bell pepper (large)
- 5 jalapeno peppers (diced, optional)
- 1 habanero pepper (optional)
- 2 packets chili seasoning (your favorite brand. Dad always used McCormick’s mild. He used this only for his base, and if you like you can just use more of the following instead – to taste.)
- salt
- black pepper
- 1/2 cup chili powder (New Mexico chili powder, if available)
- 1/3 cup cumin
- 1 Tbsp. sage
- 1 1/2 tsp. oregano
- 1 Tbsp. cayenne pepper
- 30 oz. black beans
- 30 oz. pinto beans
- 30 oz. kidney beans
- 15 oz. chili beans
- 12 oz. beer
- 1/4 cup sugar
- 1/4 cup self rising cornmeal (see NOTE)
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Notes
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