Venison or Elk Chili (or ground beef if you’re a wimp. J)
6 pounds coarsely ground beef or finely ground venison or elk (chili-grind)
1 ½ large chopped onion fine
2 ½ cloves garlic, minced
1 ¼ teaspoon dried oregano
1 ¼ teaspoon ground cumin
6 teaspoons chili powder, 8 or 9 if you like it hot
2 (16-ounce) cans tomatoes
Salt to taste
2 ½ cups hot water
1 whole Hershey bar for color and Dixie Chili style taste. (Dixie Chili is a local chili company in N. Kentucky and chocolate is one of the ingredients in their secret recipe.)
In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients to a large kettle cast-iron Dutch oven. (The above step is very important)
Add oregano, cumin, chili powder, tomatoes, salt, and hot water. Bring just to a boil; lower heat and simmer, covered, stirring occasionally for approximately 11/2 to 2 hours. Remove from heat. Skim off grease if using beef and serve.
Serves 16 to 18.

Get ready to keep your tongue from jumping out of your mouth and beating your brains half to death. Enjoy!