3 tbsp. lard or bacon drippings
4 lbs. venison or lean beef, coarse ground
1 yellow onion, lg., coarsely chopped
2 med. cloves garlic, finely chopped
3 tsp. salt
1 tsp. ground cumin
Oregano, preferably Mexican
32 oz. canned whole tomatoes
4 tbsp. red chile, hot and ground
2 tbsp. red chile, mild and ground
2 cayenne pepper, whole
2 c. boiling water

First, melt the lard or bacon drippings in a large saute pan over medium-high heat. Add the meat to the pan, while stirring. Venison and beef can be combined in equal proportions. Cook until meat is evenly browned. Careful not to over cook. Next add the onions and cook until translucent or clear. Stir in the salt, boiling water, oregano, cumin and tomatoes. Attention to the proper fluid content is a must at this point. Sometimes more fluid needs to be added.

Equal parts of tomato sauce and water is best. Put in cayenne peppers. Gradually mix in the ground chilies. Sample frequently and combine ground chiles to taste. Bring to a slow to medium boil, then lower heat and simmer uncovered for one hour. Stir occasionally. Remember, when cooking with wild game, storage of this chili is important. If it is going to be refrigerated for more than 2 days, it is best to be placed in the freezer. This delight is not for the faint of heart or for individuals who occasionally suffer from being shy. Enjoy!