Yield: 1 Servings
3 lb chuck, Ground
1 lb venison
60 tomato sauce, (plain)
4 garlic, Minced
8 oz Worcestershire sauce
8 oz mild green chiles, chopped
20 med fresh jalapenos, * see note
8 oz datil hellish relish
8 oz hot relish, (old El Paso)
5 large Vidalia onions, minced
2 tsp garlic salt
1 tsp seasoned salt
1/2 tsp oregano
4 can kidney beans, (15 oz. each)
15 oz pinto beans
* chopped in rings then quartered.
Brown meat in skillet with Worcestershire sauce, the oregano, garlic
salt and seasoned salt. Put tomato sauce, minced garlic green chiles,
jalapenos, hellish relish, kidney beans, pinto beans, onions, and old
El Paso hot relish and heat on medium high until near boiling. When meat
is browned add juice and all to the rest and cook for 1 and 1/2 hours
over low heat.
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