• 4 lbs. chili meat kosher venison
• 1 lg. onion chopped
• 2 cloves garlic
• 1 tsp. oregano, ground
• 1 tsp. comino seed
• 6 tsp. chili powder (or more, if needed)
• 1 1/2 c. canned whole tomatoes or fresh ones
• 2-6 dashes of liquid hot red sauce
• Salt to taste
• 2 c. hot water

Cook until light colored. Add oregano, cumino seed, chili powder, tomatoes, hot pepper sauce, salt and hot water.

Bring to a boil; lower heat and simmer for 1 hour. Skim the fat off during cooking.

This dish can be made one day in advance, as it is better the next day.