Kathy's venison chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chili powder |
| 4 | teaspoons | Dried onions; minced |
| ⅛ | teaspoon | Dried onions; minced |
| 1 | tablespoon | Ground cumin |
| ½ | teaspoon | Ground cumin |
| 1 | teaspoon | Red pepper |
| 2 | teaspoons | Garlic salt |
| 2 | pounds | Venison; ground |
| 8 | ounces | Tomato sauce |
| 28 | ounces | Italian tomatoes; canned, cut-up |
| 30 | ounces | Kidney beans; drained |
| 2 | Jalapeno; optional, minced | |
| 2 | tablespoons | Masa corn flour |
Directions
CHILI SEASONING MIX
OTHER INGREDIENTS
1. In dutch oven, brown venison (if using ground beef, drain fat afterwards).
2. Add tomato sauce, cut-up tomatoes and juice, drained kidney beans, and jalapenos, if desired.
3. Add seasonings, and stir well. Bring to boil, then simmer for 40 minutes.
4. (Measure seasoning for next batch and store.) 5. Mix masa flour with ¼ cup water. Stir into chili.
6. Simmer additional 15-20 minutes.
This is milder than Two-Alarm Chili, but still spicy for tame tongues.
Recipe by: Kathy Hudson, adapted from Two-Alarm Chili Posted to MC-Recipe Digest V1 #909 by KHudson123@... on Nov 14, 1997