3 slices bacon, chopped
1 large onion, finely chopped
3 lbs. venison or wild hog or 1 1/2 lbs. each, ground or in small cubes
1 qt. beer or water
4-ounce can chopped green chilies
1 Tbs. cumin seeds, crushed
1 qt. tomato juice
1 Tbs. hot pepper sauce (optional)
2/3 c. Cookshack Chili Mix
1/2 c. white cornmeal or masa flour. |
Saute bacon and onion in skillet until onions are transparent and bacon is slightly browned. Add meat and sear.
Mix in saucepan 1 1/2 c. beer, green chilies, cumin and Cookshack Chili Mix. Simmer until it reaches gravy consistency. Add remaining beer, tomato juice, and hot pepper sauce. Pour in pan and place in smoker. Smoke-cook for at least 4 to 6 hours at 225°F.
Before serving stir in cornmeal or masa flour to thicken and simmer for 20 minutes. Serve with pinto beans and flour tortillas. |