• 2 lbs. ground venison
• 28 oz. can diced or crushed tomatoes
• 1/4 cup hot chili powder
• 1 tablespoon ground cumin
• 4 cloves garlic, minced
• 1 medium onion, chopped
• kosher salt, to taste
• 1 cup water
In a Dutch oven, brown meat over medium-high heat. As venison begins to brown, add onions so they absorb the meat flavor. Drain meat and onions and return to pot. Add remaining ingredients and simmer slowly to allow the flavors to meld and the chili to thicken.