Mexican Venison Soup

Mexican Venison Soup

1 lb ground venison 

1 medium yellow onion, diced

2 cloves garlic, finely minced 

14.5 oz can diced or stewed tomatoes

2 1/2 c. Water, divided 

4 medium russet potatoes, cut in large cubes

2 1/2 tsp Chili powder

2 1/2 tsp cumin

1 1/2 tsp salt 

1 tsp sugar

1/8 tsp black pepper 

Cook the ground venision with the onion and garlic until done. Drain all the grease off. In a large Dutch oven, add potatoes, 1 1/2 cups water, and salt. Bring to a boil and simmer for about 15 minutes until potatoes are beginning to get tender. Add the tomatoes, dry seasonings, and the other cup of water. Bring the mixture back to a boil and add the meat mixture. Simmer for 30-45 minutes.

Serve with cornbread.