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Venison Chili

Chili Seasoning Mix
1/2 c Chili powder
4 ts Dried onions; minced
1/8 ts Dried onions; minced
1 tb Ground cumin
1/2 ts Ground cumin
1 ts Red pepper
2 ts Garlic salt

Other Ingredients
2 lb Venison; ground
8 oz Tomato sauce
28 oz Italian tomatoes; canned, cut-up
30 oz Kidney beans; drained
2 Jalapeno; optional, minced
2 tb Masa corn flour

In dutch oven, brown venison (if using ground beef, drain fat afterwards).

Add tomato sauce, cut-up tomatoes and juice, drained kidney beans, and jalapenos, if desired.

Add seasonings, and stir well. Bring to boil, then simmer for 40 minutes.

(Measure seasoning for next batch and store.)

Mix masa flour with 1/4 cup water. Stir into chili.

Simmer additional 15-20 minutes.

This is milder than Two-Alarm Chili, but still spicy for tame tongues.

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