• 2 lbs. ground venison
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato Sauce
  • 1/2 c. chili pepper
  • 1/2 Tbsp. paprika
  • 1/2 Tbsp. cumin
  • 1/2 Tbsp. oregano
  • 1/2 Tbsp. salt
  • 1/4 c. onion, finely chopped
  • 1/2 Tbsp. garlic powder
  • 2 tsp. red pepper
  • 2 Tbsp. masa flour
  • 1/4 c. warm water
  • 1 (15 oz.) can pinto beans or kidney beans (optional)

    Brown venison in a large skillet and drain off fat. Add tomatoes, tomato sauce, chili pepper, paprika, cumin, oregano, salt, onion, garlic powder, and red pepper. Cook for 30 minutes, stirring occasionally. Stir masa and water together to make thick, liquid mixture. Add mixture to chili and stir. Add beans if desired. Simmer another 30 minutes. While cooking, add water as needed to reach the consistency that is desired.

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