Venison Chili

Ingredients:

• 1 ¼ pounds venison, cut into half-inch dice.
• ¾ lb of ground venison.
• 28 oz can of crushed tomatoes.
• 10 oz can of red kidney beans, drained.
• 2 large garlic cloves, minced.
• 1 large green bell pepper, seeded and chopped.
• 1 large onion, chopped.
• 1 small hot green chili pepper, minced.
• 3 tablespoons of vegetable oil.
• 3 tablespoons of masa harina.
• 2 ½ tablespoons of red wine vinegar.
• 2 ½ tablespoons of ground chili powder.
• 2 tablespoons of ground cumin.
• 2 tablespoons of Worcestershire sauce.
• 1 ½ teaspoons of salt.
• ½ teaspoon of cayenne pepper.
• Ground black pepper, to taste.

Directions:

Heat the vegetable oil in a large skillet.

Stir in the onion, garlic and chili.

Saute over a medium-to-high heat until the onion is just tender (takes 4-5 mins).

Add the diced and the ground venison and keep cooking for about another 5 minutes, stirring, until the ground venison is no longer red.

Add all the remaining ingredients except the kidney beans and the masa harina.

Bring the mixture to a boil; then reduce heat to medium and cook uncovered for about 30 minutes, stirring a few times.

Stir in the beans and masa harina and heat through.

Serve.