Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Poultry
Chili
Amount Measure Ingredient -- Preparation Method
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4 pounds Venison -- bite size
Chili grind fine *OR*
Chuck, well trimmed -- ground
1 large Onion -- chopped
2 Garlic cloves -- minced
1 teaspoon Oregano
1 teaspoon Cumin seed
2 cups Hot water
6 teaspoons Chili powder
1 1/2 cups Canned whole tomato
2 dashes Liquid hot pepper sauce
Salt to taste
Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Skim off fat during cooking. AUTHOR'S NOTE: Even more fat can be removed if chili is stored in refrigerator, allowing fat to rise to the top and solidify, when it can be easily removed
