Venison Chili

      Yield: 6 Servings

      3 T  vegetable oil

      1    large onion,finely choped

      2    large garlic,minced

      1    small hot green chili

      1    pepper,minced (optional)

  1 1/4 lb venison,cut into 1/2 cubes

    3/4 lb venison (or pork),Ground

     28 oz can of tomatoes,Crushed

      3 T  red wine vinegar

      3 T  chili powder,Ground

      2 T  cumin,Ground

      2 T  worchestershire sauce

    1/2 t  cayenne pepper,plus a pinch

      1    large green bell pepper

      1    seeded and,Chopped

      2 t  salt (or),To Taste

      1    black pepper,Freshly Ground

     10 oz can of red kidney beans,dra

      3 T  masa harina (or fine cornmea

      1    mixed with a little water

      1    into a smooth paste for thic

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.