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upload free imagesI haven't ever written anything down and just kind of go with what spices I have on hand, but someone asked me for my recipe so this is from my last batch. This is pretty typical.
I start out with 2 tbsp butter, 2lbs ground venison, 1 large white onion, and 1/2lb of bacon. Cook that until it's all done. Then add all your peppers and tomatoes. I typical buy some of every variety at the Mexican grocery store near the house. The longer you cook the peppers, the more heat you lose, so cook however long you desire.
Add liquid, typically water, have used beer before, doesn't really do much IMO. Roughly 4 cups, but it's all about the texture, so whatever you want. Let it simmer for 2-3 hours.
Add 1 can of tomato paste, then add all your spices.
Key is to add spice at the end so you don't cook all the flavor out.
ETA - don't balk at the brown sugar. It helps cut the heat some, and really enhances the flavor. It's the last thing I add as an adjuster.