3 1/2 to 4 lbs. jackrabbit, armadillo, venison, beef chuck, cut into 1/4 inch cubes
2 c. diced onion
3 cloves garlic, minced
1/2 tsp. black pepper
1/4 c. vegetable oil
28 oz. crushed tomatoes
1 3/4 c. water or beer
1 dried milk red chili pod
1/2 tsp. oregano
1 tbsp. liquid smoke and/or 2 tsp. masa harina (optional)
2 med. green bell peppers, diced
2 tsp. salt
1 tbsp. sugar
28 oz. can tomatoes
12 oz. tomato paste
1 tsp. ground cumin

Cut and remove stem and most of the seeds from chili pod. Tear pod up into small pieces. Then place in heavy pan and toast over medium low heat till crisp. Let cool. Crumble or crush into powder.

Put oil in 5 quart or larger heavy pan, heat to medium high, add meat 1/3 at a time and brown. Remove meat as it browns Stir onions, peppers, garlic and powdered chili into hot oil. Continue cooking and stirring until tender. Add remaining ingredients, stir. Return browned meat to pan, continue stirring until mixture begins to boil. Reduce heat to low. Cover and simmer 1 hour. Stir often or till meat is tender.

Pour into serving bowls, add hot chili sauce or hot salsa to suit taste. Garnish with shredded Monterey Jack or cheddar cheese and chopped onion.

Note: May substitute chili pod. ground cumin and oregano with 4 teaspoons commercially prepared chili powder. May add more water and/or tomato sauce while preparing, if you prefer soupier. Turkey meat is good instead of beef. To economize may replace part of all or meat with beans, then it won't be Texas chili.