3 lbs. venison stew meat
Water
1 lg. onion
1/2 tsp. red pepper flakes
1/2 tsp. crushed cumin seed
1 tbsp. chili powder

Trim the meat and put into a suitable pot, preferably one made of cast iron. There is no need to brown the meat. Chop the onion and add it to the pot, along with the red pepper flakes and cumin seed. (Crush cumin seed as needed.) Be careful with the red pepper. Add enough water to barely cover the meat, bring to a boil. Reduce heat and simmer on very low heat for 4 hours or longer. Serve with pinto beans and chilled sliced tomatoes for those who want them. (Cumin seed sometimes called comino.)