4 lbs. beef or venison (cubed)
12 oz. tomato sauce
1 lg. onion (chopped)
3 jalapeno peppers (chopped)
1 tsp. cumin (ground)
1/4 tsp. oregano
1 tsp. paprika
2-4 tbsp. chili powder
3 fresh cayenne peppers (chopped)
Salt to taste
3 cloves garlic (crushed)

Brown meat in iron skillet or large chili pot. Drain excess fat if needed. Add tomato sauce and equal amount of water. Add onion, garlic, jalapeno and cayenne peppers and chili powder. Simmer for 1/2 hour, then add the other seasonings (cumin, salt and oregano). If mixture is too dry, a little water may be added. Simmer for about 2 more hours, stirring occasionally to keep it from burning. Add paprika just prior to serving. Serves 6.

WARNING: GUARANTEED TO BE HOT ENOUGH TO LIVE UP TO ITS NAME. SERVE WITH CARE, AND ADDITIONAL CHOPPED HOT PEPPERS AS A GARNISH FOR THOSE WHO APPRECIATE LOSING THEIR BREATH WHEN THEY SWALLOW.