Buckhorn Chili contributed by Randy Rowley



6- 7 lbs. venison ground for chili

7 onions

5 bell peppers

4 one lb. cans stewed tomatoes

1 half lb. can Rotel tomatoes

1/2 tsp. minced garlic or four whole cloves

2 tsp. celery seed

2 tsp. cayenne pepper

3/4 tsp. cominos

6 bay leaves

1 tsp. basil

6 tsp. salt

6 lbs. chili powder

1 cup four

6 cups water

Mince onions and bell pepper very fine.  Sauté onions and garlic in butter until brown.  Add meat to onions and cook in a frying pan until well done.  Transfer meat and onion mixture to a large pot.  Puree tomatoes in a blender or processor.  Add tomatoes, water, bell pepper, and spices to meat mixture.  Bring to a boil, then simmer on very low heat about an hour before serving.  Add flour and water to thicken.  For best results heat overnight or 24 hours if possible.  Red beans and jalapenos are optional.

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