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3 slices bacon, chopped
1 large onion, finely chopped 3 pounds venison or wild hog or 1 1/2 pound each, ground or in small cubes
1 quart beer or water
4-ounce can chopped green chilies
1 Tablespoon cumin seeds, crushed
1 quart tomato juice
1 Tablespoon hot pepper sauce (optional) 2/3 cup Cookshack Chili Mix
1/2 cup white cornmeal or masa flour


Sauté bacon and onion in skillet until onions are transparent and bacon is slightly browned. Add meat and sear.
Mix in saucepan 1-1/2 cup beer, green chilies, cumin and Cookshack Chili Mix. Simmer until it reaches gravy consistency. Add remaining beer, tomato juice, and hot pepper sauce.
Pour in pan and place in smoker. Smoke-cook for at least 4 to 6 hours at 225°F. Before serving stir in cornmeal or masa flour to thicken and simmer for 20 minutes.
Serve with pinto beans and flour tortillas