Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Venison, bite size |
| \N \N | Chili grind fine *OR* Chuck, well trimmed, ground |
| 1 large | Onion, chopped |
| 2 \N | 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 |
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