Venison Chili

Ingredients

3 tbsp vegetable oil 1 each large onion, finely choped 2 each large garlic, minced 1 each small hot green chili 1 pepper, minced (optional) 1 1/4 lb venison, cut into 1/2 cubes 3/4 lb ground venison (or pork) 28 oz can of crushed tomatoes 3 tbsp red wine vinegar 3 tbsp ground chili powder 2 tbsp ground cumin 2 tbsp worchestershire sauce 1/2 tsp cayenne pepper, plus a pinch 1 each large green bell pepper, 1 seeded and chopped 2 tsp salt or to taste 1 freshly ground black pepper 10 oz can of red kidney beans, dra 3 tbsp masa harina (or fine cornmea 1 mixed with a little water 1 into a smooth paste for thic

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Preparation
 
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.

 

 
Servings:
6

 

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