Mexican Chili

2 to 3 pounds ground venison (ground beef may be substituted)
1 pound ground pork
2 medium onions, chopped
1 bell pepper, chopped
1 jalapeno pepper, chopped
1 whole garlic, chopped
1 teaspoon oregano
3 whole bay leaves
Two 6-ounce cans tomato sauce
Two 14.5 ounce cans stewed tomatoes
One 2.5 ounce jar chili powder
3 cans pinto beans

Brown ground meats. Drain off grease.

In large chil1 pot combine meat, onions, bell pepper, jalapeno pepper and garlic. Saute until vegetables are tender.

Add tomato sauce, stewed tomatoes, oregano, bay leaves and chili powder. Mix well. Add water on occasion if necessary. Continue to cook on low heat for 2 hours, covered. Stir occasionally. Add pinto beans in last 30 minutes of cooking time.

Serves 8 to 10.

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Cajun Country -- New Iberia, Louisiana