3 tb Vegetable oil
1 Onion - large, chopped
2 Garlic cloves - large,
Minced
1 Chili pepper - hot green,
1 1/4 lb Venison, 1/2" cubes
3/4 lb Ground venison (ground 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 Bell pepper - large, green,
Chopped
2 ts Salt or to taste
Freshly ground black pepper
10 oz Can of red kidney beans,
Drained
3 tb Masa Harina w/ a little
Water to thicken
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 med 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.