Real African Dishes: [MC-AllEthnic-Recipes] Lone Star Venison Chili

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Lone Star Venison Chili

4 lbs venison in fine dice
2 large onions, chopped
1 TBSP oil, to brown the meat
Pinch of sugar*
Scatter of salt and pepper, perhaps 1/4 tsp each
2 tsp comino seeds
2 tsp ground comino
2 TBSP Gebhardt's Eagle Brand chili powder
2 TBSP half-sharp paprika (Bolner's Fiesta brand)
1 1/2 TBSP pasilla chili powder
2 tsp New Mexico chili powder
1/2 tsp black pepper
1/2 tsp garlic powder
about 3 tsp salt (coarse kosher salt), to taste
Water as needed

Sprinkle the meat with a little salt and pepper, and a good pinch of sugar
(don't leave this out! - venison is very lean and this helps to brown the
meat nicely).
In a deep pot, brown the meat in the oil; cook until almost all the moisture
has left the meat. Add the chopped onions and cook until translucent. Stir
in the spice powders and comino seeds to coat in the oil and cook for a
couple of minutes for flavor depth. Add water to cover the meat nicely and
simmer for 8 hours, adding water as necessary and stirring frequently.
(Start early !) Begin to reduce the chili about 3 hours before serving,
adjusting spices as needed.

This is a classic Texas Red chili, which means no "foreign objects" - no
beans, tomatoes, mushrooms, etc.
Back in the day, cooking beans in with the meat was a good way to start a
fight, as the tired cranky cowboys would assume the camp cook was shorting
them on their portion of meat - hence the beans were always cooked
separately, though often served into the same bowl as the stewed meat.

Thanks to Danny for the venison ! You hunt, I'll cook !