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Title: Deer Camp Venison Chili
Yield: 1 Serving

Ingredients

      1 lb Pinto beans
      3 lb Ground venison
      2 md Onions; chopped
      2 ts Chili powder
    1/2 ts Cayenne pepper
           Garlic powder; to taste
           Freshly-ground black pepper;
           - to taste
           Salt; to taste
     10 c  Water
      2 sm Rotel tomatoes
      4 sl Bacon

Instructions

Use at least a 6-quart pot, pinto beans should be soaked in water overnight
to make soft.
Brown ground venison in pot. Add the chopped onions, chili powder, cayenne
pepper, and garlic powder, salt and black pepper to taste. After meat is
browned add the 10 cups of water, and bring to boil. Add the 2 cans of
rotel tomatoes and 4 slices of bacon, and softened pinto beans. Continue
to let mixture boil. Be sure to stir, mixture will thicken. Be sure to
cover pot. You may add small amounts of water as level in pot lowers.
Taste when beans are done. Chili is now ready for everyone at the deer
camp.
This recipe yields ?? servings.

Recipe Source:
THE SPORTSMAN'S COOKBOOK AND THEN SOME by Don F. Netek Jr.
Downloaded from - http://www.sportcookbook.com/recipes

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

05-15-1997

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Contributor: Don F. Netek Jr.

Preparation Time: 0:00

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