Hearty, lean venison chili with pinto beans.

Venison Chili

1/4 cup vegetable oil
4 pounds venison, cubed
2 pounds pork strips, diced
12 garlic cloves, crushed
2 cups diced onion
3/4 cup diced green chili pepper (or taste)
8 tomatoes, chopped
1 teaspoon ground cumin
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 teaspoon paprika
2 tablespoons cayenne pepper (or to taste)
1/2 teaspoon pepper (or to taste)
2 teaspoons salt
2 tablespoons chili powder
1 cup instant masa harina
8 cups beef broth
3 cups cooked pinto beans
2 tablespoons chopped fresh cilantro leaves

1. Heat oil in a heavy kettle over medium heat. Add cubed venison, diced pork strips, crushed garlic cloves, and diced onion. Cook for 15 minutes.
2. Meanwhile, puree green chili peppers. Add to the kettle with chopped tomatoes, cumin, diced red bell pepper, diced green bell pepper, paprika, cayenne pepper, pepper, salt, and chili powder; cook for 5 minutes more.
3. Add instant masa harina and beef broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes.
4. Add pinto beans and chopped cilantro; simmer for 5 minutes.

Makes 16 servings.

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