How To make Buckskin Chili
Servings: 8
5 lb Venison, boneless 2 1/2 c Stewed tomatos chopped
1/2 lb Bacon 3 Jalapeno peppers minced
2 c Beaujolis red wine 2 Med. onions chopped
1 ts Angostura Bitters 1/2 c Mushrooms chopped
4 tb Cumin (fresh ground) 3 tb Dried red pepper flakes
3 tb Tabasco sauce 1/2 ts Allspice
3 Garlic cloves (minced) 1 ts Mexican oregano(optional)
2 1/2 c Tomato sauce 2 tb Dried crushed anchos
1/2 c Tomato paste 1 1/2 ts Salt
Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease. Fry the venison til done and remove from the pot. Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms. Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve. Origin: The chili pot of Don Houston
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How To make Buckskin Chili's Videos
Hide Tanning Part 1 Fleshing
This is the first of a series of videos on Brittany's learning process in the age-old skill of tanning deer hides. As Brittany and Ogui's wilderness skills classes for youth are put on hold during this social isolation time, we decided to use this opportunity to learn some new skills and give the YouTube thing a try! This channel invites you to join us in our learning adventures in wilderness skills, bushcraft, permaculture projects, and more.
Brittany is not an expert tanner, but she has learned some neat tips through a mix of research, determination, and trial and error. To get your hands on the best book she found on the topic, take a look at Deerskins into Buckskins: How to tan with brains, soap or eggs by Matt Richards.
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Awesome Pepper From Refining Fire Chiles! Zia
If you ever have a chance to try this pepper, do it! To get seeds for this pepper and many others including superhot peppers, check out Refining Fire Chiles!
Zia Pueblo Chile-
(Capsicum annuum)-The Native American Zia Pueblo is located in the Sierra Nacimiento mountains about 35 miles northwest of Albuquerque, New Mexico at 5,500 feet above sea level. The Zia Indian Pueblo emblem or sign is used on the Flag and License plates of the State of New Mexico. This symbol is ancient and reflects many things about the Zia Indian philosophy. The scenery is amazing surrounding their Pueblo and has been used in making many films including Dead or Alive, Desperado 2, Earth 2 and New Eden. The Zia Pueblo also makes the most unique Trophy in all of sports. The winner of the College Football New Mexico bowl receives this work of handmade art by the Zia Pueblo. The Zia Pueblo chile is considered to be the spiciest of all Native New Mexico chiles. The heat can be way above Jalapeno heat depending on growing conditions. Tests at New Mexico State show it above 20,000 scoville units of heat. The Zia Pueblo pepper has a nice sweet flavor and is great for roasting or stuffing while green. Flavor gets richer when red and hotter. Great for making a dried seasoning powder. The Zia Pueblo chiles are over an inch in width near the stem and 4 to 5 inches long. The Zia chile plants grow over 3 feet tall and are very productive.
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Here is the way we cook rabbit stew, but we also bottle rabbits and make rabbit pies. No matter what way you cook them, it makes for a great healthy meal for the family.