6 tbs olive oil
2 large onions, chopped
4 cloves garlic, minced
1 can hot green chilies
2 1/2 lb venison, cubed 1/2in
1 1/2 lb ground venison
2 large cans crushed tomatoes
6 tbs red wine vinegar
6 tbs chili powder
4 tbs cumin
4 tbs Worcestershire sauce
1 tsp cayenne pepper
1 green pepper, chopped
4 tsp salt
2 tsp black pepper
2 large cans chili beans with gravy
corn starch
Heat olive oil in Dutch oven and stir in onion,
garlic, and chilies. Sauté about 5 minutes.
Add cubed and ground venison. Stir until round meat is browned. Add all remaining ingredients except beans. Bring mixture
to boil, then simmer uncovered 30 minutes. Stir occasionally. Stir in beans and simmer covered 15 minutes. Serve.
