Matt's big-time eatin' chili

Yield: 4 Servings

Measure Ingredient
1 pounds Venison; trimmed and cut into 1/4-inch cubes, or ground beef or cubed beef
1 tablespoon Chili powder
2 teaspoons Ground cumin
½ teaspoon Granulated garlic
1 teaspoon Salt
½ teaspoon Black pepper
1 tablespoon Cornstarch
½ teaspoon Dried leaf oregano
4 tablespoons Coarsely chopped sweet white onion
3 tablespoons Coarsely chopped red bell pepper
1 can ( 14-oz) whole stewed tomatoes
2 cups Water

Preferably using a black iron skillet or saucepan, brown the meat for 3 to 4 minutes, until it's slightly gray (no oil is necessary), then drain the fat. Add all the seasonings, the onion, and pepper, and saute for 2 minutes.

Add the tomatoes and water, and simmer uncovered until tender, approximately 1 hour or more, until the meat reaches the desired tenderness (the longer you cook it, the more tender it gets; the choice is yours).

More water may be added if needed. Adjust the salt and chili powder to your taste.

Recipe by: From Matt Martinez's Culinary Frontier - A Real Texas Cookb Posted to MC-Recipe Digest by c4@... on Feb 11, 1998

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