Mary Lou'S Venison Chili

• 5 Tbsp. cooking oil
• 3 lb. venison
• 12 oz. can tomato paste
• 1 Tbsp. garlic juice
• 1/4 tsp. ground cloves
• 3 Tbsp. Worcestershire sauce
• 6 c. water
• 1/2 tsp. cumin
• 1 can kidney beans
• 2 large diced onions
• 2 Tbsp. lemon juice
• 2 tsp. salt
• 1 tsp. black pepper
• 3 Tbsp. chili powder
• 2 Tbsp. Kitchen Bouquet
• 1 tsp. cayenne pepper
• 1 tsp. Tabasco sauce

1. Trim fat and connective tissue from venison.
2. Cut into small bite-size pieces.
3. Heat oil in a large Dutch oven.
4. Add meat and brown.
5. Add diced onions and garlic to meat.
6. Cook until onions are clear.
7. Add other ingredients and simmer until flavors are well blended, about 1 hour.
8. If the chili is too thin, let it cook down to the desired consistency.

cooking oil, venison, tomato paste, garlic juice, ground cloves, worcestershire sauce, water, cumin, kidney beans, onions, lemon juice, salt, black pepper, chili powder, kitchen, cayenne pepper, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397280 (may not work)