4 lb Venison, bite size
– Chili grind fine *OR* Chuck, well trimmed, ground 1 lg Onion, chopped
2 Garlic cloves, minced
1 ts Oregano
1 ts Cumin seed
2 c Hot water
6 ts Chili powder
1 1/2 c Canned whole tomato
2 ds 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.