AFTERBURNER CHILI AF Hunter
1 lb ground venison (thus this forum)
1 lb italian sausage
1 lb slab bacon
1 vadalia onion
1 tbs minced garlic
2 tbs liquid smoke
1 jar of "Mad Hatters Hot Salsa" (If you can't get Mad Hatters, use another hot salsa)
2 jars of "Chilis" Medium Salsa
1/2 tsp cumin
Start off by cutting the bacon into 1" strips and dice the onions
Fry the bacon until almost done and then add the onions and liquid smoke
Fry the bacon & onions until onions until translucent
Take the onions and bacon out of the grease and add the venison and italian sausage in.
Crumble the sausage and venison while it cooks
When the sausage and venison is browned, add the bacon and onions back in. LEAVE THE BACON GREASE IN THERE!!!
Pour in the three jars of salsa and cook until the mixture is hot.
Add the cumin and then sprinkle the mixture with chili powder until she's got a nice coating over the top (I never measure the chili powder for some stupid reason). i'd guess its about 3 - 4 tbs.
Stir and lower the heat to a simmer.
Let it simmer for a couple of hours and then eat up. Chili will be a little spicy.
For the award winning part, after its simmered for a couple of hours let it cool and put it in the fridge overnight. Reheat the next day and it's an award winner!