Venison chili

Yield: 3 servings

3 tbsp Vegetable Oil

1 large Onion, Finely Chopped

2 Cloves Garlic, Minced

1 Pequin Chile, Minced

1 1/4 lbs Venison, Cubed ½"

3/4 lbs Ground Venison

28 oz Can Of Crushed Tomatoes

3 tbsp Red Wine Vinegar

3 tbsp Ground Chili Powder

2 tbsp Ground Cumin

2 tbsp Worcestershire Sauce

1/2 tsp Cayenne Pepper

1 Green Bell Pepper, Chopped

2 tsp Salt

1 Fresh Ground Black Pepper

10 oz Red Kidney Beans, Drained

3 tbsp Masa Harina *


* mixed with a little water into a smooth paste for thickening chili.

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