| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Main dish, Chili, Meats |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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