Venison Fire Chili

1 lbs ground venison
1 large red onion
1 cup grated carrots
3 Tbsp Smart Balance Margarine
Pam Spray
1/4 cup minced garlic
6 oz Turkey Bacon
3 Tbsp dried chiles
1 Habanero pepper
1/4 cup fresh sliced jalapenos
4.5 oz chopped green chiles
14.5 oz petite diced tomatoes with chipotle
15 oz tomato sauce
46 fl oz Spicy Hot V8 Juice
1 tsp ground white pepper
1 Tbsp Ground Cayenne Red Pepper
1 tsp Ground Cardamom
1 Tbsp Brown Sugar
1 Tbsp dried chopped oregano
6 oz chopped portebello mushrooms
sea salt
ground black pepper
1/4 cup tequila

In a food processor, chop dried chiles and Habanero.
Spray 5 qt. pot with Pam and melt margarine.
Saute onion, minced garlic, and turkey bacon.
Add chile-Habanero mixture from food processor, and brown sugar.
Add ground venison and brown.
Add carrots, white pepper, Cayenne pepper, cardamom, and oregano.
Deglaze pan with tequila and add V8, green chiles, diced tomatoes, and tomato sauce.
Bring to boil.
Add jalapenos and portabello mushrooms.
Salt and pepper to taste.
Simmer for one hour.
Serve with mozzarella and/or sour cream.

Number of Servings: 4

Recipe submitted by SparkPeople user RDAVIDLEE.