Venison Chili

• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 large cloves garlic, minced
• 1 small hot green chili pepper, minced (optional)
• 1 1/4 pounds venison, cut into half-inch cubes (or beef round)
• 3/4 pound ground venison (or ground pork)
• 1 28-ounce can crushed tomatoes
• 3 tablespoons red-wine vinegar
• 2 1/2 tablespoons ground chili powder, plus a pinch
• 2 tablespoons ground cumin
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon cayenne pepper, plus a pinch
• 1 large green bell pepper, seeded and chopped
• 2 teaspoons salt, or to taste
• Freshly ground black pepper to taste
• 1 10-ounce can red kidney beans, drained
• 3 tablespoons masa harina or fine cornmeal, mixed with a little water into a smooth paste (see note)

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

vegetable oil, onion, garlic, green chili pepper, ground venison, tomatoes, redwine vinegar, ground chili powder, ground cumin, worcestershire sauce, cayenne pepper, green bell pepper, salt, freshly ground black pepper, red kidney beans, masa harina

Taken from cooking.nytimes.com/recipes/2179 (may not work)