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Hester Deer Chili

8 qt. pot

1 1/2 tsp. cumin

1 1/2 tsp. oregano

1 1/2 tsp. cayenne

1 1//2 tsp. black pepper

1 tsp. salt

2 tsp. garlic powder

3 tbs. sugar

6-8oz chili powder

3 c. cold water

1 oz. juice from jalapenos

Large can of peeled tomatoes

6 green peppers, chopped

6 lg Bermuda onions chopped

2-15oz can tomato sauce

1 pint olive oil

5lbs ground venison

1/2 lbs hot pork sausage

Dissolve spices and sugar in the cold water. Add jalapeño juice. Set aside. In a heavy 8 qt pot, put in tomatoes, squashing them by hand. Add tomato sauce and place on Medium heat. Meanwhile, dice onion and pepper. When tomatoes have heated, add spices, sauce onion and pepper in olive oil until tender (not brown). Add to the chili pot. Sauce sausage in olive oil, then add venison and cook until gray (not brown). Add meats to the pot and simmer, covered on low for about 4 hours, stirring every 30 minutes. Turn off heat and let it cool. Pour in 2 c. boiling water, cover & place in fridge. Next day, skim off all grease.

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