Count Gregor's Celtic Chili

Ingredients

1,400 gr chuck
1 venison
2,300 ml tomato sauce
95 gr garlic
230 ml worchestershire sauce
130 gr mild green chiles
20 jalapenos see
8 datil hellish relish
8 relish
5 vidallia onions
6 gr garlic salt
3 gr seasoned salt
1 gr oregano
4 packages kidney beans
425 gr pinto beans

Instructions

* chopped in rings then quartered. Brown meat in skillit with worchestershire sauce, the oregano, garlic salt and seasoned salt. Put tomato sauce, minced garlic green shilies, jalapenos, hellish relish, kidney beans, pinto beans, onions, and old elpaso hot relish and heat on medium high til near boiling. When meat is browned add juice and all to the rest and cook for 1 and half hours over low heat. This is pleasently warm but not mouth burning hot! enjoy!!! Recipe By :