| 1 pound of venison cubed 2 cans (15.5 oz) chopped tomatoes 1 pound of ground beef 2 cups yellow onions, chopped 2 cans of black beans 1/4 cup celery, chopped 1/2 cup olive oil 1/2 teaspoon white pepper 1 cup green pepper, chopped 1/3 cup chili powder 1/3 cup masa harina (corn flour) 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 tablespoon salt 3 jalapeno peppers, seeded and chopped 3 cups beef broth Heat oil in a large Dutch oven or kettle over moderately high heat. Brown venison and ground beef in small quantities but move the browned meat to a bowl so another batch can be browned. Do not drain grease between batches. Cook onion, green peppers, celery, garlic and chilli pepper in grease until onion is soft. Add masa harina, chili powder, cayene, cumin, pepper and salt and cook for 5 minutes stirring constantly. Add tomatoes, beef broth, meat and simmer uncovered for 1 1/2 hours or until the meat is tender. Stir in beans and simmer for 15 minutes. |
| Venison Texas Chili |