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!