---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats
       Yield: 6 servings
       4 lb Boneless, cubed venison
       3 T  Bacon grease
       5 T  Fresh ground cumin
   1 1/2    Cans of beer [*not Lite]
     1/2 t  Cayenne pepper
       6    Jalapenos fresh & whole
       2    Jalapenos seeded & chopped
       3 T  Soy sauce
     1/2 c  Chopped green Bell pepper
       8 oz Can tomato sauce
       2 c  Stewwed tomatos
       2 T  Masa harina
   Brown meat in bacon grease. Saute the onions, the
   chopped jalapenos, & the Bell peppers in the bacon grease
   until the onions start to become transparent. Meanwhile
   bring the beer & whiskey to a boil and add
   the meat, seasonings, except for 1 Tblpsn of cumin, & the
   onions/peppers to the pot. Allow to boil for 5-7 minutes.
   Reduce the ehat to medium then add the tomatos & tomato
   sauce. Stir occassionally while continuing to cook for 30
   minutes. reduce heat to simmer and cook for 1 hour.
   This is an original venison chili recipe that I had
   sworn never to reveal ever to anyone. My daughter has asked
   that I give it to you so I will do so...with many 2nd.
   thoughts. Enjoy!