1 lb. pinto beans
3 lbs. chopped venison
4 tbsp. flour
1/3 c. drippings
1 med. onion, chopped
5 cloves garlic, chopped
6 tbsp. chili powder
1 tbsp. cumin seed
2 tsp. salt or more
Cayenne or Tabasco to taste

Wash beans and soak overnight. Put on to simmer in water to cover by an inch or so. In large skillet lightly brown venison in drippings and add onions, garlic, and flour to saute a few more minutes. Stir several times. Add to beans and cook together until nearly done, adding water as necessary and a half hour before bean and venison mixture is done and other ingredients and cook to medium thick consistency. Serve 8 with scallions and celery hearts and still more poured over rice or spaghetti, the latter known far and wide and Chili-Mac.