Chili
2 (14.5 oz) diced tomatoes
1 (15oz) each kidney bean, chili bean, black bean, northern bean, bean, black eye bean, pinto bean include juice from all the bean cans.
2 cans tomatoes soup
2 cans salsa de chile fresco (El Pato
Brand)
1 (2-3 lbs) deer back strap or roast or London broil (best when smoked with hickory for 45min to 1hr) and then cube and seer on a skillet or grill with some A1
2 T. dried onion or 1 med. sauteed onion
1T. Chili powder
1/2 tsp. Ground cinnamon
1tsp. White Sugar
1tsp
Ground cumin
1T cayenne pepper
Mix all ingredients in slow cooker cook 300
For 3 to 4 hrs.

I add a handul of mesquiet to the hickory some times