Venison Chili

Title: Venison Chili

Categories: Chili

Yield: 6 servings

3 tb Vegetable oil

1 Large onion; finely choped

2 Large garlic; minced

1 Small hot green chili

Pepper; minced

1 1/4 lb Venison; cut into 1/2 cubes

3/4 lb Ground venison (or pork)

28 oz Can of crushed tomatoes

3 tb Red wine vinegar

3 tb Ground chili powder

2 tb Ground cumin

2 tb Worchestershire sauce

1/2 ts Cayenne pepper; plus a pinch

1 Large green bell pepper

Seeded and chopped 2 ts Salt or to taste

Freshly ground black pepper

10 oz Can of red kidney beans; dra

3 tb Masa harina

Mixed with a little water

Into a smooth paste for thic

Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender,

about 5 minutes. Add the cubed and the ground venison and continue

cooking for about four to five minutes, stirring with a wooden spoon,

until the ground meat is no longer red. Add all the remaining

ingredients except the beans and the masa harina (or cornmeal). Bring

the mixture to a boil then reduce heat to medium and cook uncovered

for 30 minutes, stirring occasionally. The stew should be fairly

thick. Stir in the kidney beans and the masa harina and heat through.

Taste and adjust the seasonings. Makes 6 cups.

MMMMM