HILLBILLY CHILI

A unique blend of meat, spices and other ingredients found to be a favorite in the foot hills of the Ozark Mountains in Northern Arkansas. This unique blend and variations of it have been discovered, along with other unique recipes, to be in the pots on stoves of Grandma's kitchens as well as in the boiling pots at Deer camps throughout Arkansas by a Texan misplaced by the job market from Texas to Arkansas.

Cook in large pot until meat loses its red color............
3 pounds GROUND CHUCK OR ROUND or a 50-50 mix of CHILI MEAT and GROUND DEER MEAT.
ADD............................. 1 large ONION, chopped
1 Tbsp MINCED GARLIC
When onions are tender,
add............................ …1 Tbsp SALT
4 Tbsp CHILI POWDER
1 tsp GROUND OREGANO
2 tsp ground CUMIN
2 cups HOT WATER
2 10 oz cans SNAPPY TOM

I add for the Texas taste...... 3 finely chopped JALAPENO PEPPERS OR IF YOU DARE USE HABANERO PEPPERS!

Simmer, covered, at least 3 hours. Add more water if necessary.

YIELD: 8 TO 10 SERVINGS