Venison-Vegetable Chili

• Cooking spray
• 2 pounds lean, boned venison loin, cut into 1-inch cubes
• 2 tablespoons sliced green onions
• 1 cup diced red bell pepper
• 1 cup diced carrot
• 2 tablespoons minced jalapeno pepper
• 3 garlic cloves, minced
• 1/4 cup masa harina or cornmeal
• 1 teaspoon ground cumin
• 1/2 cup tequila
• 1 teaspoon unsweetened cocoa
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon barbecue smoked seasoning (such as Hickory Liquid Smoke), optional
• 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1 (14 1/4-ounce) can no-salt-added beef broth
• 1 (10-ounce) package frozen whole-kernel corn, thawed
• 1/2 cup chopped fresh cilantro

1. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add venison; saute 5 minutes, browning well on all sides. Remove meat from pan, and set aside. Wipe pan dry with a paper towel.
2. Recoat pan with cooking spray; place over medium-high heat. Add onions and next 4 ingredients (onions through garlic); saute 5 minutes. Return venison to pan. Sprinkle with masa harina and cumin, and cook 1 minute, stirring constantly. Add tequila and next 7 ingredients (tequila through corn); bring to a boil. Cover, reduce heat, and simmer 1 hour and 55 minutes or until the venison is tender. Ladle chili into soup bowls, and sprinkle with cilantro.

cooking spray, lean, green onions, red bell pepper, carrot, pepper, garlic, masa harina, ground cumin, tequila, unsweetened cocoa, salt, pepper, barbecue smoked seasoning, salt, salt, corn, fresh cilantro

Taken from www.myrecipes.com/recipe/venison-vegetable-chili (may not work)