Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       lb           Boneless, cubed venison
   3       tb           Bacon grease
   5       tb           Fresh ground cumin
   5                    Garlic cloves minced
   1 1/2                Cans of beer [*not Lite]
     1/2   ts           Cayenne pepper
   6                    Jalapenos fresh & whole
     1/2   ts           Salt
   2                    Jalapenos seeded & chopped
   3       tb           Soy sauce
     1/2   c            Chopped green Bell pepper
   2                    Onions chopped
   8       oz           Can tomato sauce
   2       c            Stewed tomatos
   2       tb           Masa harina
   1       oz           Whiskey

Preparation:

Brown meat in bacon grease. Saute the onions, the chopped jalapenos, and the Bell peppers in the bacon grease until the onions start to become transparent. Meanwhile bring the beer and whiskey to a boil and add the meat, seasonings, except for 1 Tblpsn of cumin, and the onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the ehat to medium then add the tomatos and 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!