Deer Camp Chili

• 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

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.

pinto beans, salt, venison, salt, garlic, ground cumin, onions, hot chili powder, tomatoes, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=748032 (may not work)