3 T Vegetable oil
1 ea Large onion, finely choped
2 ea Large garlic, minced
1 ea Small hot green chili
1 x 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 T Red wine vinegar
3 T Ground chili powder
2 T Ground cumin
2 T Worchestershire sauce
1/2 t Cayenne pepper, plus a pinch
1 ea Large green bell pepper,
1 x Seeded and chopped
2 t Salt or to taste
1 x Freshly ground black pepper
10 oz Can of red kidney beans, dra
3 T Masa Harina (or fine cornmea
1 x Mixed with a little water
1 x 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.