1 (6 oz.) can tomato paste
2 (8 oz. ea.) cans tomato sauce
1 (14.5 oz.) can diced tomatoes
2 (14.5 oz. ea.) cans dark red kidney beans
1 medium onion, chopped
1 bell pepper, seeded and chopped
1 to 2 lb. meat (your choice)
1 tbsp. olive oil
4 tbsp. chili powder
1 tsp. cumin
1 tsp. black pepper
1 shot Tennessee whiskey (about 1.25 oz.)
1/2 tsp. chile de arbol (optional)
4 cloves garlic, chopped

Sautee green pepper, garlic, and onion with olive oil in large pot over medium-high heat for about four minutes or until tender. Add meat (I like to use deer meat, but feel free to improvise with other game meats, like bear or squirrel) and cook until done.

Add diced tomatoes, tomato paste, tomato sauce, beans, spices and whiskey. DO NOT DRAIN any tomatoes or beans. Simmer over medium-low heat for about 30 minutes, stirring occasionally.

Makes about 6 bowl-sized servings.

Submitted by: Jon J.