Deer Camp Chili

Name: Deer Camp Chili
Ingredients: 1 lb. dried pinto beans; 1 tsp. salt; 2 lb. venison, cut into 3/4-inch cubes; 1 1/2 tsp. salt; 2 cloves garlic, chopped fine; 2 tsp. ground cumin; 4 large or 6 medium onions, chopped coarse; 1 or 2 Tbsp. hot chili powder; 1 (28 oz.) can crushed tomatoes; 1 (28 oz.) can peeled tomatoes, cut in chunks

10 ingredients

8 steps

Ingredients

1 lb. dried pinto beans
1 tsp. salt
2 lb. venison, cut into 3/4-inch cubes
1 1/2 tsp. salt
2 cloves garlic, chopped fine
2 tsp. ground cumin
4 large or 6 medium onions, chopped coarse
1 or 2 Tbsp. hot chili powder
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can peeled tomatoes, cut in chunks

Directions

1

Wash beans and place in a pot with salt and enough water to cover well; bring to a boil.
2

Remove from heat and soak for an hour.
3

Add more water, if necessary just to cover beans and simmer while preparing rest of chili.
4

In large, heavy pot, brown salted venison with 3 or 4 tablespoons of bacon fat or cooking oil.
5

Add garlic, onions and spices.
6

Cook, covered, until onions and garlic are soft.
7

Add both cans of tomatoes and beans with juice.
8

Bring to slow boil, then lower heat and simmer for 3 or 4 hours.