When I cook, I usually just throw stuff together and there it is. I got so many requests for this chili recipe, I had to write it down to be able to share it with others.
Melt the butter in a large pot over medium heat. Cook the venison, beef, and pork in the melted butter until completely browned. Add the onion and jalapeno; cook until tender. Season with chili powder, cayenne pepper, and cumin.
Stir in the stewed tomatoes, tomato sauce, garlic and beef bouillon. Pour the bourbon, beer, and water into the mixture and stir. Bring the chili to a boil; cover and reduce heat to medium-low; simmer about 1 hour, stirring frequently.
Per Serving: 403 calories; protein 29.9g; carbohydrates 13.5g; fat 22g; cholesterol 108.4mg; sodium 868.5mg.