Venison Chili

• 3 tablespoons vegetable oil
• 1 each yellow onion chopped
• 2 each garlic minced
• 1 each green chili peppers
• 1 1/4 pounds venison cubed
• 3/4 pound venison ground
• 28 ounces tomatoes crushed
• 3 tablespoons red wine vinegar
• 3 tablespoons chili powder ground
• 2 tablespoons cumin ground
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon cayenne pepper
• 2 teaspoons salt
• 10 ounces kidney beans, canned

1. Heat the oil in a very large skillet.
2. Stir in the onion, garlic, and chile pepper.
3. Saute over med-hi heat until the onion is just tender, about 5 minutes.
4. 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.
5. Add all the remaining ingredients except the beans and the masa harina (or cornmeal).
6. Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally.
7. The stew should be fairly thick.
8. Stir in the kidney beans and the masa harina and heat through.
9. Taste and adjust the seasonings.

vegetable oil, onion, garlic, green chili peppers, ground, tomatoes, red wine vinegar, chili powder ground, cumin ground, worcestershire sauce, cayenne pepper, salt, kidney beans

Taken from recipeland.com/recipe/v/venison-chili-43751 (may not work)