Texas Deer Chili

I addapted this recipe from several others I had found online. It is written to include venison and beef but you can use any combination of meat you prefer.

• Ready In: 2 hrs 45 mins
• Serves: 6
• Yields: 1 1/2 Quarts

Ingredients

• 1  lb  ground venison
• 1  lb ground beef, I use 80/20
• 1  tablespoon shortening
• 1  yellow onion, minced
• 1  teaspoon garlic, minced
• 3  cups water
• 1 (8 ounce) can tomato sauce
• 1  teaspoon chicken bouillon granule
• 1  tablespoon beef bouillon granules
• 1  tablespoon onion powder
• 1  tablespoon garlic powder

• First Addition

• 2  cups water
• 1⁄2 teaspoon black pepper, freshly ground
• 1⁄2 teaspoon  red pepper
• 1⁄2 teaspoon seasoning salt
• 1⁄2 teaspoon onion powder
• 1  tablespoon cumin
• 4  tablespoons chili powder

• Second Addition

• 2  cups water
• 1⁄2 teaspoon  red pepper
• 1  teaspoon cumin
• 1  tablespoon paprika
• 1  tablespoon chili powder

Directions

1. Place shortening in a pot and melt over medium high heat.
2. Brown venison and beef together with the onion and garlic in the shortening.
3. Add water, tomato sauce and spices and stir to combine.
4. Bring mixture to a boil then reduce the heat and cover. Simmer until the mixture begins to thicken or about 45 minutes.
5. Add "first addition" spices and 2 cups water to the mixture and stir to combine.
6. Cover and simmer until the mixture begins to thicken or about 45 minutes.
7. Add "second addition" spices and 2 cups water to the mixture and stir to combine.
8. Cover and simmer until the mixture begins to thicken or about 30 minutes.
9. We serve our chili with shredded cheese, diced onions, sour cream and sliced avocados but you can add whatever you like!