Santa Clara Venison Chili 

http://fooddownunder.com/cgi-bin/recipe.cgi?r=222899


Ingredients :

3 tbl lard 
2 lb venison cut 1/2" cubes 
3 tbl flour in a paper bag 
1 med onion chopped 
3 x garlic cloves chopped 
5 tbl ground red chili's (hot) 
3 tbl ground red chili's (mild) 
1/2 tsp salt 
    (sea salt is best) 
1/2 tsp dried oregano 
    (Mexican if you can find it) 
1 pch ground cumin 
4 cup beef broth 
6 cup stewed pinto beans stewed or canned 


Method : 
Melt the lard in a large heavy skillet over medium heat. Coat the cubes with the flour 
that has been put in a paper bag. Shake well to evenly coat the cubed venison. Add 
the venison to the melted lard and brown well.
Add the onion and garlic and cook till the onion is soft. Remove from the heat and stir 
in the ground chili's, coating the venison and onion mixture well. Add the remaining 
seasonings and stir, then add a small amount of broth. Over low heat cook, stirring, 
until the mixture is smooth and thick. Continue to add the broth a little at a time, 
stirring until all is added. Cook, uncovered for up to 2 hours.
Serve with a dish of stewed pinto beans. The way this dish was originally planned to 
be served was to ladle the beans into a dish and then top with the chili mixture. Not 
all chili dishes have to incorporate tomatoes.