Matt's Big-Time Eatin' Chili

Recipe Ingredients

1 lb	454g / 16oz	Venison - trimmed and cut into 1/4-inch cubes, or ground beef or cubed beef
1 tablespoon	15ml	Chili powder
2 teaspoons	10ml	Ground cumin
1/2 teaspoon	2.5ml	Granulated garlic
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1 tablespoon	15ml	Cornstarch
1/2 teaspoon	2.5ml	Dried leaf oregano
4 tablespoons	60ml	Coarsely chopped sweet white onion
3 tablespoons	45ml	Coarsely chopped red bell pepper
1		Whole stewed tomatoes
2 cups	474ml	Water

Recipe Instructions

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.

Source:
From Matt Martinez's Culinary Frontier - A Real Texas Cookb

Rating

Average rating:

10 (4 votes)

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