Serves:

Ingredients:

3 tb Vegetable oil
1 Lg onion, chpd
2 Lg cloves garlic, minced
1 Sm hot gn chilie pepper
1 1/4 lb Venison, 1/2" cubes
3/4 lb Ground venison (ground pork)
28 oz Can of crushed tomatoes
3 tb Red wine vinegar
3 tb Ground chili powder
2 tb Ground cumin
2 tb Worchestershire sauce
1/2 ts Cayenne pepper, plus a pinch
1 Lg green bell pepper, chpd
2 ts Salt or to taste
Freshly ground black pepper
10 oz Can of red kidney beans, dra
3 tb Masa Harina w/ a little H20

Method:

0 x into a paste to thicken at the oil in a very lg skillet.
Stir in the onion, garlic, and ile pepper.
Saute over med-hi heat until the onion is just tender, out 5 minutes.
d the cubed and the ground venison and continue cooking for about ur to five minutes, stirring with a wooden spoon, until the ground at is no longer red.
Add all the remaining ingredients except the ans and the masa harina (or cornmeal).
Bring the mixture to a boil en reduce heat to med and cook uncovered for 30 minutes, irring occasionally.
The stew should be fairly thick.
ir in the kidney beans and the masa harina and heat through.
Taste d adjust the seasonings.