Licking River Venison Chili

by Robert Smith
(Licking River, Butler, KY)

4 pounds finely ground venison (chili-grind)
1 large chopped onion fine
2 cloves garlic, minced
1&1/4 teaspoon dried oregano
1&1/4 teaspoon ground cumin
7 teaspoons chili powder 8 or 9 if you like it hot
2 (16-ounce) cans tomatoes
Salt to taste
2&1/4 cups hot water
1 whole Hershey bar for color and Dixie Chili style taste

In a large frying pan, brown meat slowly with onion and garlic until meat is light to dark brown; transfer ingredients to a large kettle cast-iron Dutch oven. (this is very important)
Add oregano, cumin, chili powder, tomatoes, salt, and hot water. Bring just to a boil; lower heat and simmer, covered, stirring occasionally for approximately 1 to 2 hour. Remove from heat. Skim off any grease and serve.

Serves 9 or more depending on portion size.