- 1 and a half lbs. Venison loin- cut in small chunks
- a half lb. hot sausage like chorizo
- 1 large red bell pepper-finely chopped
- 1 large onion-finely chopped
- 1 cup of fresh grilled corn on the cob, slice off the husk and leave in nice chunks
- 6 cloves of garlic-minced
- 3 cups of stewed tomatoes
- 4 cups of a variety of cooked beans like pinto, kidney and negro
- 2 cups of fresh tomato sauce
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 2 teaspoons of chipotle peppers-diced
- 1 teaspoon of Cayenne peppers
- 1 teaspoon of rock salt
- 1 teaspoon of black pepper
- 3 cups of Cabernet, we suggest Simi Winery
- handful of oven roasted tomatoes for garnish
- a sprinkle of aged parmesan or an aged cheddar for garnish
- taro chips, corn bread or tortillas make a nice accompaniment.

In a large pot sautee your Venison, sausage, onion, garlic, corn and bell peppers. After the mixture is nicely browned add your stewed tomatoes, chipotle peppers, beans, tomato sauce and seasonings. Cook on low heat for 5 hours, stir occasionally, leave covered for the last hour. Add your cabernet slowly over the cooking period as you stir. Garnish with as mush cheese as you desire along with a nice chunk of crusty corn bread.

Pair with a glass of rough edgy Zinfandel or the Cabernet you use to simmer with!

AJI VERDE RECIPE
Sundance Salad