4 lbs. ground venison
1 lg. onion, chopped
2 cloves garlic, mashed
1 tsp. cumino seed
2 tbsp. red chili pepper
2 cans tomato
2 c. water
Hot pepper to taste

Saute meat in a large skillet, sprayed with Pam, until lightly brown. Add onion and garlic and saute. Add tomato, seasoning, water and hot pepper sauce. Bring mixture to boil. Reduce heat and simmer about 1 hour. Skim off fat that accumulates. Serves 8-10.