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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