Venison Chili Recipe

Ingredients :
3 Tablespoons vegetable oil, 1 large onion (finely chopped), 2 large cloves garlic (minced), 1 small hot green chilie pepper (minced), 1 1/4 pound venison, 3/4 pound ground venison or ground pork, 1 large green bell pepper, seeded and chopped, 2 teaspoons salt, Freshly ground black pepper, 28 ounces can of crushed tomatoes, 2 tablespoons ground cumin, 2 tablespoons Worchestershire sauce, 1/2 teaspoon cayenne pepper, 3 tablespoons red wine vinegar, 3 tablespoons ground chili powder, 10 ounces can red kidney beans (drained),3 tablespoons Masa Harina mixed with a little water into a smooth paste for thickening chilli

Preparation :
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 30-35 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.