Matt's big-time eatin' chili
4 Servings
Ingredients
| Quantity | 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 |
Directions
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