|Salt pork||1⁄2 Pound, cut into 4 pieces|
|Venison||2 Pound, coarsely ground|
|Onions||2 Medium, chopped|
|Canned tomatoes||16 Ounce, undrained|
|Water||1 Cup (16 tbs)|
|Red wine||3⁄4 Cup (12 tbs)|
|Green chilies||2 Large, diced|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||3 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon, crushed|
Cook salt pork in a Dutch oven over medium heat until brown.
Add venison and onion, cook, stirring frequently, until meat is browned.
Stir in remaining ingredients.
Reduce heat, and simmer, uncovered, 1 hour, stir occasionally.
Remove salt pork before serving.