Texas Snakebite Chili


2 pounds ground venison
1 – 14½ oz can of Diced Tomatoes or 1 cup fresh diced tomatoes
1 -15 oz can Tomato Sauce (thick and zesty kind the best)
½ cup chili pepper
½ Tbsp. Paprika
½ Tbsp. comino (cumin)
½ Tbsp. oregano – ground finely
½ Tbsp. salt
½ Tbsp. dried onion flakes or ¼ cup finely chopped fresh onion
½ Tbsp. garlic powder
2 tsp. of red pepper (½ Tbsp. if you want to fire it up!)
2 tbsp. of masa flour
¼ cup warm water
1 – 15 oz can of pinto beans (if desired)


Brown venison, drain off fat. Add all ingredients except last three. Cook for 30 minutes, stir occasionally. Stir masa and water together to make thick, flow-able mixture. Add to chili and stir. Add beans if desired. Simmer another 30 minutes. While cooking, add more water or sauce as needed to consistency desired. Serve with a sprinkle of Monterey jack cheese.

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