This is my Mother’s recipe. She came up with it after finding out she was allergic to tomatoes. You’d never be able to tell that there are no tomatoes in this recipe. You can make it as spicy as you’d like. Great for cold weather.

Combine 1 teaspoon shortening and 4 teaspoons of chopped garlic with 2 pounds of venison. Can be cubed or ground, depending on how you like your meat to be in your chilli. Cook for 15 minutes.

Add to meat mixture: 2 teaspoons of cumin, 1/4 cup chili powder, 2 TABLESPOONS of flour, 1 TABLESPOON of salt, and 1/4 teaspoon of pepper and stir well. Cook for about 2 minutes.

Add 3 cups of water and cook for 30 minutes. Stir every so often. Taste and see if you need to add any more of any of the seaonings to fit your taste.

It’s ready to serve. Goes well with cornbread or crackers. If you have any leftovers, it’s even better the second day. We usually never had leftovers.