We eat lots of chili in the winter months and I also try to make it about once a year for a soup kitchen when our freezer is well stocked. This is not a hot or spicy chili, so it works well for large crowds.
Brown 1 lb of ground meat with chopped onion (if desired), drain
Stir in 1/3 C of flour, 3 T chili powder and salt to taste
Add 3 cups of liquid (tomatoes, tomato juice or water)
Beans are optional
Bring to slow boil, reduce heat and simmer for 20 minutes, stirring occasionally
Top with cheese, sour cream or serve over Fritos.
I also like to soak venison steaks in vinegar-water for a few minutes before cooking. Placing the meat in a crock pot, I mix 1 part worchestershire sauce with 1 part coffee to cover the meat and cook on low heat all day.
Last edited by Slow2Sew; 01-14-2013 at 08:05 AM.