Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Vegetable Oil 2 tb Ground Cumin
1 lg Onion, Finely Chopped 2 tb Worcestershire Sauce
2 Cloves Garlic, Minced 1/2 ts Cayenne Pepper
1 Pequin Chile, Minced 1 Green Bell Pepper, Chopped
1 1/4 lb Venison, Cubed 1/2" 2 ts Salt
3/4 lb Ground Venison 1 Fresh Ground Black Pepper
28 oz Can Of Crushed Tomatoes 10 oz Red Kidney Beans, Drained
3 tb Red Wine Vinegar 3 tb Masa Harina *
3 tb Ground Chili Powder

* Mixed with a little water into a smooth paste for thickening chili.
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Heat the oil in a very large skillet. Stir in the onion, garlic and chile
pepper. Saute over medium high heat until the onion is just tender, about 5
minutes. Add the cubed and ground venison and continue cooking for about
4-5 minutes, stirring with a wooden spoon, until the ground meat is no
longer red. Add all the remaining ingredients except the beans and masa
harina. Bring the mixture to a boil, then reduce the 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.

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