Kathy's Venison Chili posted to FoodDownUnder
http://fooddownunder.com/cgi-bin/recipe.cgi?r=129807

CHILI SEASONING MIX 
1/2 cup Chili powder 
4 tsp Dried onions, minced 
1/8 tsp Dried onions, minced 
1 tbl Ground cumin 
1/2 tsp Ground cumin 
1 tsp Red pepper 
2 tsp Garlic salt 

OTHER INGREDIENTS 
2 lb Venison, ground 
8 oz Tomato sauce 
28 oz Italian tomatoes, canned, cut-up 
30 oz Kidney beans, drained 
2 x Jalapeno, optional, minced 
2 tbl Masa corn flour 

1. In dutch oven, brown venison (if using ground beef, drain fat afterwards). 
2. Add tomato sauce, cut-up tomatoes and juice, drained kidney beans, and 
jalapenos, if desired. 
3. Add seasonings, and stir well. Bring to boil, then simmer for 40 minutes. 
4. (Measure seasoning for next batch and store.) 
5. Mix masa flour with 1/4 cup water. Stir into chili. 
6. Simmer additional 15-20 minutes. 
This is milder than Two-Alarm Chili, but still spicy for tame tongues.