Venison Chili

• 1/2 lb. pinto or red beans
• 4 lb. coarsely chopped venison
• 1 1/2 tsp. cumin seed
• 1/2 c. chopped suet or fat
• 6 good-sized onions, chopped
• 2 to 4 garlic cloves, minced
• 1 tsp. oregano
• 3 Tbsp. fresh chili powder
• 1 large can Italian peeled tomato
• 1 small can green chilies
• salt and pepper
• dash of Tabasco sauce (optional)
• 2 Tbsp. flour or cornmeal

1. Wash beans, cover with fresh cold water, boil and simmer 2 minutes.
2. Let stand tightly covered for 1 hour.
3. Prepare meat; cut into 1/2 inch cubes.
4. Put cumin seed in skillet over medium heat and keep moving until they smoke and turn toast-colored; then spread on flat surface and crush with rolling pin.
5. Now melt suet or fat in a large skillet (you may substitute enough vegetable oil or other shortening to coat pan).
6. Add meat, a few at a time, and sear all sides of cubes. lower heat; add onion and garlic.
7. Stir until onions are translucent.
8. Add parched cumin seed, oregano and chili powder; stir to coat meat.
9. Add tomatoes and green chilies. Bring to boil, then reduce to simmer.
10. Bring beans to boil again 30 minutes to an hour until beans are tender.

pinto, venison, cumin, suet, onions, garlic, oregano, fresh chili powder, italian, green chilies, salt, tabasco sauce, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427276 (may not work)