Kathys Venison Chili

8 Servings

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Kathys Venison Chili Ingredients

CHILI SEASONING MIX	OTHER INGREDIENTS
1/2 c Chili powder	2 lb Venison; ground
4 ts Dried onions; minced	8 oz Tomato sauce
1/8 ts Dried onions; minced	28 oz Italian tomatoes; canned,
1 tb Ground cumin	30 oz Kidney beans; drained
1/2 ts Ground cumin	2 Jalapeno; optional, minced
1 ts Red pepper	2 tb Masa corn flour
2 ts Garlic salt

Instructions for Kathys Venison Chili

1. In dutch oven, brown venison (if using ground beef, drain fat afterwards). 2. Add tomato sauce, cut-up 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 1/4 cup water. Stir into chili. 6. Simmer additional 15-20 minutes. This is milder than Two-Alarm Chili, but still spicy for tame tongues. Recipe by: Kathy Hudson, adapted from Two-Alarm Chili Posted to MC-Recipe Digest V1 #909 by KHudson123@aol.com on Nov 14, 1997

Main Ingredient: BeefCuisine: Uncategorized