Venison Chili

• 2 lb. ground venison
• 1 lb. ground lean beef
• 3/4 c. flour
• 2 Tbsp. salt
• 2 Tbsp. black pepper
• 2 medium chopped onions
• 2 Tbsp. chopped garlic
• 4 Tbsp. paprika
• 2 Tbsp. powdered cumin
• 2 Tbsp. chili powder
• 2 (8 oz.) cans tomato sauce
• 4 cans El Paso brand Mexican beans

1. Work meat, flour, salt and pepper together until all of flour is worked into meat.
2. Heat 2 tablespoons oil in heavy pan; add meat mixture and saute slowly so meat will cook thoroughly but not too brown.
3. Add onions and garlic and cook until clear and soft. Add 2 quarts of hot water and let simmer for 1 hour.
4. Add paprika, cumin, chili powder, beans and tomato sauce.
5. Simmer for about 1 hour, stirring often.
6. This is kind of zingy.
7. If you want it milder, reduce black pepper and cumin.

ground venison, ground lean beef, flour, salt, black pepper, onions, garlic, paprika, powdered cumin, chili powder, tomato sauce, beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982676 (may not work)