Chama Chili De Venado
3 pounds of venison or elk flank or neck chunks
1/4 cup of manteca or pork lard
4 tablrsoons of chili powder or molido
3 dried red peppers, crushed
1 tablespoon of dried oregano
1 teaspoon of whole dried cumin bruised
2 cloves of garlic sliced
2 teaspoons of salt and add pepper to taste
3 onions peeled and chopped at fireside
Use 4 quart pan, brown meat in lard half at a time.
Set browned meat aside, and add more lard if needed.
After meat is browned pour off extra grease.
Combine meat, chili powder and all spices, dice and add garlic also.
Stir vigorously coating each piece of meat thoroughly.
Cook over low heat for 10 minutes, add enough water to cover meat.
Bring chili to boil, cover and simmer for 1 hour.
Grate or chop onions finely and add to chili.
Cook 1 hour additional until onion dissolves adding water as necessary.
Let stand 10 minutes skimming off any fat that rises to the top.
You can make your own chili powder by combining the following:
3 tablespoons of cayenne
2 tablespoons of oregano
1 tablespoon of cumin
1 tablespoon of salt
The above recipe came from family friends and is said to be very old.
All I know is if you follow the directions and cook it right it is absolutely fantastic.
I took an oath of secrecy not to allow this recipe to those outside my family so please
do not mention my name.