4 lb Boneless, cubed venison

      3 T  Bacon grease

      5 T  Fresh ground cumin

  1 1/2    Cans of beer [*not Lite]

    1/2 t  Cayenne pepper

      6    Jalapenos fresh & whole

      2    Jalapenos seeded & chopped

      3 T  Soy sauce

    1/2 c  Chopped green Bell pepper

      8 oz Can tomato sauce

      2 c  Stewwed tomatos

      2 T  Masa harina

  Brown meat in bacon grease. Saute the onions, the
  chopped jalapenos, & the Bell peppers in the bacon grease
  until the onions start to become transparent. Meanwhile
  bring the beer & whiskey to a boil and add
  the meat, seasonings, except for 1 Tblpsn of cumin, & the
  onions/peppers to the pot. Allow to boil for 5-7 minutes.
  Reduce the ehat to medium then add the tomatos & tomato
  sauce. Stir occassionally while continuing to cook for 30
  minutes. reduce heat to simmer and cook for 1 hour.
  This is an original venison chili recipe that I had
  sworn never to reveal ever to anyone. My daughter has asked
  that I give it to you so I will do so...with many 2nd.
  thoughts. Enjoy!