Lbj pedernales river chili
8 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 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 |
| 1½ | cup | Canned whole tomato |
| 2 | dashes | Liquid hot pepper sauce Salt to taste |
Directions
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. From: Carl Berger (Cooking Echo) Submitted By LAWRENCE KELLIE On 01-09-95