Venison Chili
1 T. vegetable oil
1½ lb. ground venison
1 large onion, chopped
1 clove garlic, crushed
Salt to taste
2 (10 oz) cans Rotel tomatoes
¼ tsp. ground cumin
¼ tsp. oregano
2 T. chili powder
¼ tsp. ground red pepper
8 oz. tomato sauce
2 (16 oz) cans kidney beans
Heat oil in skillet and brown venison. Add onion and cook until tender. Drain off fat and put meat and onions into large pot. Add all remaining ingredients. Mix well and simmer uncovered ½ hour. Taste and adjust seasonings. Simmer covered 1½ more hours.
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