Recipe - Kathys Venison Chili

CHILI SEASONING MIX
One half cup Chili powder
4 teaspoon Dried onions; minced
1/8 teaspoon Dried onions; minced
1 tablespoon Ground cumin
One half teaspoon Ground cumin
1 teaspoon Red pepper
2 teaspoon Garlic salt

OTHER INGREDIENTS
2 pound Venison; ground
8 ounce Tomato sauce
28 ounce Italian tomatoes; canned,
cutup
30 ounce Kidney beans; drained
2 Jalapeno; optional, minced
2 tablespoon Masa corn flour

1. In dutch oven, brown venison (if using ground beef, drain fat
afterwards).

2. Add tomato sauce, cutup tomatoes and juice, drained kidney beans, and
jalapenos, if desired.

3. Add seasonings, and stir well. Bring to boil, then simmer for 40
minutes.

4. (Measure seasoning for next batch and store.)

5. Mix masa flour with One fourth cup water. Stir into chili.

6. Simmer additional 1520 minutes.

This is milder than TwoAlarm Chili, but still spicy for tame tongues.

Recipe by: Kathy Hudson, adapted from TwoAlarm Chili

Posted to MCRecipe Digest V1 #909 by KHudson123@aol.com on Nov 14, 1997