Venison Chili - cooking recipe

Ingredients

1/2 lb. pinto or red beans
4 lb. coarsely chopped venison
1 1/2 tsp. cumin seed
1/2 c. chopped suet or fat
6 good-sized onions, chopped
2 to 4 garlic cloves, minced
1 tsp. oregano
3 Tbsp. fresh chili powder
1 large can Italian peeled tomato
1 small can green chilies
salt and pepper
dash of Tabasco sauce (optional)
2 Tbsp. flour or cornmeal

Preparation

Wash beans, cover with fresh cold water, boil and simmer 2 minutes.
Let stand tightly covered for 1 hour.
Prepare meat; cut into 1/2 inch cubes.
Put cumin seed in skillet over medium heat and keep moving until they smoke and turn toast-colored; then spread on flat surface and crush with rolling pin.
Now melt suet or fat in a large skillet (you may substitute enough vegetable oil or other shortening to coat pan).
Add meat, a few at a time, and sear all sides of cubes. lower heat; add onion and garlic.
Stir until onions are translucent.
Add parched cumin seed, oregano and chili powder; stir to coat meat.
Add tomatoes and green chilies. Bring to boil, then reduce to simmer.
Bring beans to boil again 30 minutes to an hour until beans are tender.