Categories: Meats 
      Yield: 6 servings 
  
      4 lb Boneless, cubed venison 
      3 tb Bacon grease 
      5 tb Fresh ground cumin 
  1 1/2    Cans of beer [*not Lite] 
    1/2 ts Cayenne pepper 
      6    Jalapenos fresh & whole 
      2    Jalapenos seeded & chopped 
      3 tb Soy sauce 
    1/2 c  Chopped green Bell pepper 
      8 oz Can tomato sauce 
      2 c  Stewwed tomatos 
      2 tb Masa harina 
  
  Brown meat in bacon grease. Saute the onions, the 
  chopped jalapenos, & the Bell peppers in the bacon grease 
  until the onions start to become transparent. Meanwhile 
  bring the beer & whiskey to a boil and add 
  the meat, seasonings, except for 1 Tblpsn of cumin, & the 
  onions/peppers to the pot. Allow to boil for 5-7 minutes. 
  Reduce the ehat to medium then add the tomatos & tomato 
  sauce. Stir occassionally while continuing to cook for 30 
  minutes. reduce heat to simmer and cook for 1 hour. 
  This is an original venison chili recipe that I had 
  sworn never to reveal ever to anyone. My daughter has asked 
  that I give it to you so I will do so...with many 2nd. 
  thoughts. Enjoy!