• 1 lb. dry kidney beans
  • 1 lb. ground venison
  • 1 lb. venison stew meat, cubed 1/2 inch pieces
  • 2 Tbsp. vegetable oil
  • 2 cloves garlic, minced
  • 3 tsp. chili powder
  • 3 tsp. salt
  • 1/2 tsp. pepper
  • 1 (28 oz.) can diced tomatoes
  • 1 large onion, diced
  • 1 green pepper, diced
  • 1 large green chili pepper, diced and seeded
  • 1/4 tsp. cumin
  • 2 Tbsp. parsley, chopped
  • 1/4 c. masa
  • 3 1/2 quarts, plus 1/2 c. water

    Rinse beans removing sediment, pebbles, and dirt. Place them in a large soup pot. Add 2 quarts of water and 2 teaspoons of salt; cover the pot and bring to a boil. Boil gently for about 2 hours, or until beans are tender. In a large skillet heat oil and garlic over medium-high heat. Add meat to skillet and brown. Add chili powder, remaining salt and pepper. Cover and saute for 20 minutes. Drain the water from the beans. Add 1 1/2 quarts water, tomatoes, onion, peppers, cumin and parsley to the beans. Simmer for one hour. In a small bowl stir 1/2 cup water into masa. Add masa mixture and meat to the beans. Simmer for 1-2 hours until meat is tender.
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