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South Texas Chili
Our thanks to our friend from Texas, Jason Hunter, for sharing this recipe.

~ 2 lb's finely chopped boneless venison roast or beef roast
~ 1 tbsp oil
~ 1 small serrano pepper, chopped or substitute a small jalapeno
~ 1 small white onion, chopped
~ 3 tbsp paprika
~ 1 tsp salt
~ 1 tsp garlic powder
~ 1 tsp dry mustard
~ 1 tsp onion powder
~ 1 tsp dried oregano
~ 1/2 tsp cayenne
~ 1/2 tsp ground cumin
~ 1 tsp pepper
~ 2 cups beef broth
~ 1 can refried beans

In a large skillet or dutch oven, cook the meat in the oil until brown.

Add the serrano pepper and onion. Cook for one to two minutes at medium high heat.

Add the rest of the spices and cook scraping the bottom of the pan to get all the brown parts.

Add the beef broth and the refried beans. Stir until mixed.

Simmer for at least 30 minutes. If the chili gets to dry, add more broth or water.

Top with melted cheese or sour cream if you desire.

Serve and Enjoy!

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