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Hattie''s Venison Chili Con Carne

Hattie''s Venison Chili Con Carne is a soups recipe made with Venison, Olive Oil, Onions, Garlic, and Nonfat Beef Broth. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 2 lb
• 2 tbsp
• 2
• 10 clove
• 1 qt
• 4 tbsp
• 1 tbsp
• 2 tbsp
• 1 tsp
• 2 tbsp
• 3/4 tsp

Method (preview)

1. 1

   When the onions are limp, but not yellow (don't overcook them, maybe 7 minut es tops) add about 10 cloves of garlic which have been mashed and minced.

2. 2

   When the garlic scents up, add the meat.

3. 3

   Add one quart of homemade chicken or beef stock.

4. 4

   If you don''t have your own stock, try Campbell's low-sodium chicken s tock.

5. 5

   Add the spices.

6. 6

   Crush the oregano in your hand before adding.

7. 7

   Brin g to a boil, reduce to a simmer, cover, and simmer for at least three hours or until the meat is fork-tender.

8. 8

   Even thou!

9. 9

   To serve, reheat.

10. 10

    Some like to thicken the chili with masa or fine corn meal.

11. 11

    To do this, mix some about 1/4 cup fine corn meal with enou gh water to make a thin paste (no more than one cup of water).

12. 12

    Add this quickl y to the chili as it simmers, stir like crazy, or you may get lumps.

13. 13

    If you u se the masa, be sure to cook the chili for at least another 20 minutes or so, o r it may taste pasty.

14. 14

    Serve it up in bow!