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!