MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Venison Chili
  Categories: Chili
       Yield: 6 servings
  
       3 tb Vegetable oil
       1    Large onion; finely choped
       2    Large garlic; minced
       1    Small hot green chili
            Pepper; minced (optional)
   1 1/4 lb Venison; cut into 1/2 cubes
     3/4 lb Ground venison (or 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    Large green bell pepper
            Seeded and chopped
       2 ts Salt or to taste
            Freshly ground black pepper
      10 oz Can of red kidney beans; dra
       3 tb Masa harina (or fine cornmea
            Mixed with a little water
            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.
   Taste and adjust the seasonings. Makes 6 cups.
  
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