Venison Chili - cooking recipe

Ingredients

1/2 lb. suet
2 large onions, coarsely chopped
1 large clove garlic, finely chopped
5 Tbsp. flour
1/4 c. chili powder
1 tsp. cumin
3 lb. venison, cut in 3/4-inch cubes
3 (8 oz. each) cans tomato sauce
1 (16 oz.) can tomatoes
1 Tbsp. salt

Preparation

Fry in saucepan over medium gas flame (325\u00b0 to 350\u00b0 dial setting on controlled burner) 1/2 pound suet.
Remove cracklings. Add and cook until soft, stirring frequently, onions and garlic. Mix in paper bag the flour, chili powder and cumin.
Add venison cubes, a few at a time, and shake until each cube is coated with seasoned flour.
Add meat to onion and cook until brown.
Add tomato sauce, tomatoes and salt.
Reduce flame to simmer (200\u00b0 to 225\u00b0 dial setting on controlled burner) and continue cooking 4 to 5 hours, stirring occasionally and adding water as needed.
Makes approximately 10 cups.