3 T vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chilie pepper, minced (optional)
1 1/4 lb venison, cut into 1/2" cubes
3/4 lb ground venison (or ground 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 tsp cayenne pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 tsp salt or to taste
freshly ground black pepper to taste
10 oz can of red kidney beans, drained
3 T Cornmeal mixed w/ a little water into a smooth
paste 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 cornmeal and
heat through.
Taste and adjust the seasonings.
.
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