Venison chili Recipe

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Venison chili

Artist:	_	Yield:	3
Categories:	Beans, Chili, Game, Herbs & Spices, Mexican, North American, South American, Venison	Rating:	0
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Ingredients:

3	tbsp	Vegetable Oil
1	large	Onion, Finely Chopped
2		Cloves Garlic, Minced
1		Pequin Chile, Minced
1 1/4	lbs	Venison, Cubed ?
3/4	lbs	Ground Venison
28	oz	Can Of Crushed Tomatoes
3	tbsp	Red Wine Vinegar
3	tbsp	Ground Chili Powder
2	tbsp	Ground Cumin
2	tbsp	Worcestershire Sauce
1/2	tsp	Cayenne Pepper
1		Green Bell Pepper, Chopped
2	tsp	Salt
1		Fresh Ground Black Pepper
10	oz	Red Kidney Beans, Drained
3	tbsp	Masa Harina *

Procedures:

1	* mixed with a little water into a smooth paste for thickening chili.
2	~--------------------------------------------------------------------- ~-- heat the oil in a very large skillet.
3	Stir in the onion, garlic and chile pepper.
4	Saute over medium high heat until the onion is just tender, about 5 minutes.
5	Add the cubed and ground venison and continue cooking for about 4-5 minutes, stirring with a wooden spoon, until the ground meat is no longer red.
6	Add all the remaining ingredients except the beans and masa harina.
7	Bring the mixture to a boil, then reduce the heat to medium and cook uncovered for 30 minutes, stirring occasionally.
8	The stew should be fairly thick.
9	Stir in the kidney beans and the masa harina and heat through.
10	Taste and adjust the seasonings