Title: Earl's Venison Chili
Categories: Chili Ethnic Meat Soup
Yield: 4 Servings
| 3 | tb | Oil |
| 1 | lg | Onion, finely chopped |
| 1 1/4 | lb | Venison, cubed |
| 3/4 | lb | Ground venison |
| 28 | oz | Can of crushed tomatoes |
| 3 | tb | Red wine vinegar |
| 3 | tb | Ground chili powder |
| 2 | tb | Ground cumin |
| 2 | tb | Worcestershire sauce |
| 1/2 | ts | Cayenne pepper, plus a |
| 1 | | Pinch |
| 1 | | Bell pepper, chopped |
| 2 | ts | Salt or to taste |
| 1 | | Freshly ground black pepper |
| 10 | oz | Can red kidney beans, |
| 1 | | Drained |
| 3 | tb | Fine cornmeal mixed |
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.