Recipe - Venison Chili

3 tablespoon Vegetable oil
1 Large onion, finely choped
2 Large garlic, minced
1 Small hot green chili
Pepper, minced (optional)
1 One fourth pound Venison, cut into 1/2" cubes
Three fourths pound Ground venison (or pork)
28 ounce Can of crushed tomatoes
3 tablespoon Red wine vinegar
3 tablespoon Ground chili powder
2 tablespoon Ground cumin
2 tablespoon Worchestershire sauce
One half teaspoon Cayenne pepper, plus a pinch
1 Large green bell pepper,
Seeded and chopped
2 teaspoon Salt or to taste
Freshly ground black pepper
10 ounce Can of red kidney beans, dra
3 tablespoon Masa Harina (or fine cornmea
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 medhi 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini