3 tablespoons vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chili pepper, minced
1-1/4 pounds venison, cut into 1/2- inch cubes
3/4 pound ground venison
28-ounce can of crushed tomatoes
3 tablespoons red wine vinegar
3 tablespoons ground chili powder
2 tablespoons ground cumin
2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1 large green bell pepper, seeded and chopped
2 teaspoons salt
Ground black pepper to taste
10-ounce can red kidney beans, drained
3 tablespoons fine cornmeal for thickening chili
Heat the oil in a very large skillet. Stir in the onion, garlic and
chili pepper. Sauté over medium-high 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 cornmeal. Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The chili should be fairly thick. If it’s thicker than you like, add beef broth, 1/4 cup at a time to thin chili.
Stir in the kidney beans and the cornmeal and heat through. Taste and adjust seasonings accordingly.