VENISON CHILI TEXOMA STYLE

Bart Jordan - 2017

This recipe is one I have used for the last 20 years and came to me by way of a few of my favorite Okies at deer camp near Christoval, TX

• 2 pounds ground/cubed venison

• 2 cloves garlic, chopped

• One can tomato sauce

• One can stewed tomatoes

• 1/3 cup chili powder

• 2 cans of beans (you pick what kind)

• 1 Chopped onion

• Cheap Yellow mustard

• Brown the meat with 1/2 the chili powder, the garlic and onion this will make your house smell fantastic and make everyone super mad that they can't have it that night (more on that later)

• Add everything to a big pot except the cheap yellow mustard.

• Let it cook on low for 1-2 hours. Whatever you have time for. Make sure to stir every 15 mins as all the heavy stuff will settle.

• After everything is cooked and ready to take off the burner that is when to add the cheap yellow mustard. You just have to walk it up a little at a time. What I mean by that is start off with ~ 1/3 cup, stir it in good and sample. You want to barely taste a twang but not so much that you can tell where it comes from.

• It is crucial to let it sit in the fridge for 1 night at least. The ingredient's of chili are shy and take time to mingle and get acquainted. Chili is always better on day two.

* Now I can't condone this but my Grandad added Pastis to his chili and won the family chili cook off. He hates Pastis and was looking for a good outlet for it rather than pitching it in the trash.

FACT: Chili should be served over cornbread.