Pedernales River Chili - cooking recipe

Ingredients

4 lb. venison, cubed or coarsely ground
1 large onion, chopped
1 tsp. oregano, crushed
2 Tbsp. chili powder
2 (10 oz.) cans Ro-Tel tomatoes with chilies
hot pepper sauce to taste
2 cloves garlic, crushed
1 tsp. cumin seed
2 c. water

Preparation

Sear meat in a large, dry skillet until lightly browned.
(You can use Pam if meat sticks too much.)
Add onion and garlic and saute.
Add seasonings, tomatoes, water and hot pepper sauce. Bring mixture to a boil.
Reduce heat and simmer about 1 hour. Skim off any fat that accumulates.