Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       tb           Vegetable oil
   1                    Large onion -- finely choped
   2                    Large garlic -- minced
   1                    Small hot green chili
                        Pepper -- minced (optional)
   1 1/4   lb           Venison -- cut into 1/2" cubes
     3/4   lb           Ground venison (or pork)
  28       oz           Can of crushed tomatoes
   3       tb           Red wine vinegar
   3       tb           Ground chili powder
   2       tb           Ground cumin
   2       tb           Worchestershire sauce
     1/2   ts           Cayenne pepper -- plus a pinch
   1                    Large green bell pepper
                        Seeded and chopped
   2       ts           Salt or to taste
                        Freshly ground black pepper
  10       oz           Can of red kidney beans -- dra
   3       tb           Masa harina (or fine cornmea
                        Mixed with a little water
                        Into a smooth paste for thic

Preparation:

Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes. 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. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce 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. Makes 6 cups.