Recipe - Matts Big-Time Eatin Chili

1 pound Venison; trimmed and cut
into 1/4inch cubes, or
ground beef or cubed beef
1 tablespoon Chili powder
2 teaspoon Ground cumin
One half teaspoon Granulated garlic
1 teaspoon Salt
One half teaspoon Black pepper
1 tablespoon Cornstarch
One half teaspoon Dried leaf oregano
4 tablespoon Coarsely chopped sweet white
onion
3 tablespoon Coarsely chopped red bell
pepper
1 cn ( 14oz) whole stewed
tomatoes
2 cup 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.

Recipe by: From Matt Martinez's Culinary Frontier A Real Texas Cookb

Posted to MCRecipe Digest by c4@groupz.net on Feb 11, 1998