Categories: Chili, Garlic, Beans, Mexican, Meats 
      Yield: 3 servings 
  
      3 tb Vegetable Oil                       2 tb Ground Cumin 
      1 lg Onion, Finely Chopped               2 tb Worcestershire Sauce 
      2    Cloves Garlic, Minced             1/2 ts Cayenne Pepper 
      1    Pequin Chile, Minced                1    Green Bell Pepper, Chopped 
  1 1/4 lb Venison, Cubed 1/2"                 2 ts Salt 
    3/4 lb Ground Venison                      1    Fresh Ground Black Pepper 
     28 oz Can Of Crushed Tomatoes            10 oz Red Kidney Beans, Drained 
      3 tb Red Wine Vinegar                    3 tb Masa Harina * 
      3 tb Ground Chili Powder             
  
  * Mixed with a little water into a smooth paste for thickening chili. 
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  Heat the oil in a very large skillet. Stir in the onion, garlic and chile 
  pepper. Saute over medium high heat until the onion is just tender, about 5 
  minutes. Add the cubed and ground venison and continue cooking for about 
  4-5 minutes, stirring with a wooden spoon, until the ground meat is no 
  longer red. Add all the remaining ingredients except the beans and masa 
  harina. Bring the mixture to a boil, then reduce the heat to medium and 
  cook uncovered for 30 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.