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Big-time Eating Chili

1 lb Venison; trimmed and cut into 1/4-inch cubes, or ground beef or cubed beef
1 tb Chili powder
2 ts Ground cumin
1/2 ts Granulated garlic
1 ts Salt
1/2 ts Black pepper
1 tb Cornstarch
1/2 ts Dried leaf oregano
4 tb Coarsely chopped sweet white onion
3 tb Coarsely chopped red bell pepper
1 cn ( 14-oz) whole stewed tomatoes
2 c Water

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.

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