Matts Big-Time Eatin Chili

Matts Big-Time Eatin Chili Ingredients

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

Instructions for Matts Big-Time Eatin Chili

Preferably using a black iron skillet or saucepan, brown the meat for 3 to 4 minutes, until its 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 Martinezs Culinary Frontier - A Real Texas Cookb Posted to MC-Recipe Digest by c4@groupz.net on Feb 11, 1998

Main Ingredient: Cuisine: Uncategorized

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