[Misscorinne86]

This is a recipe my mom taught me...great way to use all that frozen venison meat in your freezer during deer season. If you need, substitute out the beer for non-alchoholic beer.

2 1/2 lbs cubed Venison stew meat
Beer (enough to cover and marinate the venison)
3-4 tablespoons cooking oil to brown venison
1 cup chopped green peppers
1 cup chopped onion
4 cups chopped fresh tomatoes
1 3/4 cup tomato sauce
5 1/2 cups pinto beans
2 tablespoons chili powder
3 teaspoons salt
2 Garlic cloves, crushed
2-4 Jalepeno peppers, finely chopped with seeds removed
4 teaspoons ground cumin
1 teaspoon oregano
Water to submerge ingredients

Hot sauce of your choice when in your bowl. You can also top with cheese, sour cream or fresh green onion.

Remove fat from meat. Marinate in beer over night. The next morning drain venison and pat dry, brown the meat in a pan with some cooking oil until it sears the outsides of the meat. Place in crock pot. (6 quart size is the smallest size for this recipe) Add remaining ingredients and desired amount of water to submerge all ingredients. Low for 10 hours. Tastes great with fry bread!!

[OLChemist]

Yummy! I'll be by for dinner :)

[Joe's Dad]

Scoot over. I heart cumin!

[OLChemist]

Originally Posted by Joe's Dad

I heart cumin!

Oh, that is so bad! And only works if you say it with a fake southern accent.

[Joe's Dad]

Originally Posted by OLChemist

Oh, that is so bad! And only works if you say it with a fake southern accent.

"I heart CUE-min!" All sounding like Rhett Butler.