Mary Lou'S Venison Chili - cooking recipe

Ingredients

5 Tbsp. cooking oil
3 lb. venison
12 oz. can tomato paste
1 Tbsp. garlic juice
1/4 tsp. ground cloves
3 Tbsp. Worcestershire sauce
6 c. water
1/2 tsp. cumin
1 can kidney beans
2 large diced onions
2 Tbsp. lemon juice
2 tsp. salt
1 tsp. black pepper
3 Tbsp. chili powder
2 Tbsp. Kitchen Bouquet
1 tsp. cayenne pepper
1 tsp. Tabasco sauce

Preparation

Trim fat and connective tissue from venison.
Cut into small bite-size pieces.
Heat oil in a large Dutch oven.
Add meat and brown.
Add diced onions and garlic to meat.
Cook until onions are clear.
Add other ingredients and simmer until flavors are well blended, about 1 hour.
If the chili is too thin, let it cook down to the desired consistency.