1 pound venison, de-fatted and ground with 1/4 pound beef fat
2 large green bell peppers
1 hot jalapeno pepper
2 (15 ounce) cans jalapeno pinto beans or red kidney beans
2 (14-1/2 ounce) cans peeled tomatoes
2 cups hot water
2 teaspoons chili powder
2 teaspoons ground cumin seeds
1-1/2 teaspoons salt
1 tablespoon vegetable oil
1 teaspoon garlic powder (coarse grind with parsley)
1 teaspoon oregano
1/2 teaspoon cayenne pepper (red)
1/2 teaspoon chili peppers (dried)
Preparation/cooking time: two and one half hours (not including venison preparations).
Using a pot that will hold at least three quarts, stir fry diced onion, hot peppers, and bell peppers (chopped into one half inch pieces and hot pepper finely cut to one eight inch pieces) in vegetable oil over medium heat until slightly brown. At the same time, brown venison in a fry pan (do not overcook), add salt. Dump venison into cooking pot and stir until mixed. Lower heat to minimum, add chili powder to one cup hot water and pour into pot. Mix in tomatoes and add to pot without canning juice. Add jalapeno beans. Grind one half teaspoon chili peppers over mixture. Stir in one cup water until thoroughly mixed. Cover and cook at a simmer over low heat for two hours, stirring occasionally (approximately 15 minutes).
Serve hot with saltine crackers. Leftovers can be frozen in plastic containers and reheated as needed.