Venison Chili

Recipe courtesy of:
Fred Hyatt, Boy Scout Troop 106, Pine Bluff, Arkansas

	10 pounds ground venison (or any ground meat desired--antelope, elk, beef, etc.)
	12 large onions, chopped
	10 packages (1 ounce each) Mexene (or similar brand) chili powder
	2 boxes (1 1/2 ounces each) cumin
	2 containers (2 3/4 ounces each) garlic powder
	3 tablespoons salt
	20 cans (16 ounces each) pinto beans, drained
	10 cans (46 ounces each) tomato juice
	20 tablespoons sugar
	1 large box Quaker (or similar brand) oats

Note: If you've attended our winter Court of Honor, then you've had the opportunity to enjoy this chili. It's a decades-old Troop 106 tradition.

Place meat and chopped onions in pot and fry together until onions are clear and meat starts to brown, stirring occasionally. Pour off grease. Add chili powder, cumin, garlic powder, and salt, and simmer for a few minutes to season meat, stirring occasionally.

Mash one-half of the beans. Add all of the beans and the tomato juice to the seasoned meat. Mix well. Bring to a boil, then cook on a low heat for one hour or until thickened. Watch and stir occasionally so it won't stick or burn.

During the last 30 minutes of cooking stir in the sugar. For thicker chili, stir in up to one box of oats and continue to simmer for another 10 or 15 minutes (the oats are for thickening and do not alter the taste).

Makes about 10 gallons of chili. Serve hot with crackers. Any leftovers freeze nicely.

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This page last updated: 14 Jul 2004