Title: Matt's Big-Time Eatin' Chili
Categories: Tex-, Mex
Yield: 4 Servings

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

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.

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

Posted to MC-Recipe Digest by c4@groupz.net on Feb 11, 1998