1 pound dry kidney beans 1 pound ground venison 1 pound venison stew meat, in 1/2 inch chunks 2 tablespoons oil 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon salt 1/2 teaspoon pepper 28 ounce can tomatoes, dice 1 large onion, diced 1 green pepper, diced 1 large green chili pepper, diced 1/4 teaspoon cumin 2 tablespoons parsley, chopped 1/4 cup masa flour or all purpose flour
Rinse beans and place in a large soup kettle. Add 2 quarts water and 2 teaspoons salt; cover the pot and bring to a boil. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1 1/2 quarts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into 1/2 cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp.