Ingredients
- 2 garlic (cloves)
- 1 onion
- 4 lb venison
- 2 c water (hot)
- 1 1/2 c tomato (canned whole)
- 6 ts chili powder
- 1 ts oregano
- 1 ts cumin seed
- 2 ds liquid pepper sauce (hot)
Salt to taste Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Skim off fat during cooking.