9 lbs. wild game meat (venison, elk, Nilgai or a combination), cut into 1/4- to 1/2-inch cubes
1/2 cup cooking oil
3 green peppers, chopped medium
3 yellow onions, chopped medium or 10 green onions
2 fresh jalapeño peppers, seeded and finely chopped
4 cloves garlic, chopped fine
3 oz. chili powder or cayenne pepper
11/2 tsp. cumin seeds
1 oz. Tabasco sauce
7-oz. can diced green chiles
14-oz. can stewed tomatoes
3 (15-oz.) cans tomato sauce
6-oz. can tomato paste
12-oz. can beer
Water
Salt or seasoned salt
Pepper
Heat oil in large pot. Sauté peppers, onions, jalapeño peppers and garlic, stirring constantly. Add meat and brown lightly. Stir in chili powder or cayenne pepper, cumin, Tabasco sauce, green chiles, tomatoes, tomato sauce, tomato paste and beer. Cover with about an inch of water. Season to taste and let bubble slowly for 3 to 5 hours or until meat is tender and sauce is thick. After 2 hours, skim off fat, taste and season more, if necessary.
Note: This chili’s odd name reflects the power of its spices, not the quality of meat you should use.
Clair A. Glantz
Pueblo, Colorado
From—Completing the Hunt: Cooking Game with NAHC Members