Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Matt's Big Time Eatin' Chili




Source of Recipe


Mass


List of Ingredients




1 pound venison -- trimmed and cut
-- into 1/4-inch cubes,
-- or ground beef or cubed beef
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
1/2 teaspoon dried leaf oregano
4 tablespoons coarsely chopped sweet white onion
3 tablespoons coarsely chopped red bell pepper
1 14 oz can whole stewed tomatoes
2 cups water


Recipe



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 sauté 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.