Kathy's venison chili

Yield: 8 Servings

Measure 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



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

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