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| 1/4 Tasse | Oil; more if needed |
| 4 x ca. 450 g | Boneless venison; chopped into medium dice |
| 2 x ca. 450 g | Boneless pork; chopped into medium dice |
| 12 | cloves garlic minced |
| 2 Tasse | Diced yellow onion |
| 3/4 Tasse | Mixed Ancho and Chipotle chile purees |
| 8 | Tomatoes chopped |
| 2 Esslöffel | Plus |
| 1 Teelöffel | cumin divided |
| 1 Tasse | red bell pepper diced |
| 1 Tasse | green bell pepper diced |
| 1/2 Tasse | paprika |
| 2 Esslöffel | cayenne pepper |
| 2 Esslöffel | black pepper |
| 2 Esslöffel | salt kosher |
| 2 Esslöffel | chilli powder |
| 1 Tasse | Masa harina |
| 2 ca. 1 Liter | beef stock |
| 4 Tasse | Cooked cowboy beans |
| 2 Tasse | cilantro leaves chopped |
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Heat oil in large stockpot over medium heat and add venison, pork, garlic, and onion. Cook 15 minutes. Add chili purees, tomatoes and 1 teaspoon cumin; cook 15 minutes more.
Add peppers, paprika, cayenne, remaining cumin, black pepper, salt and chili powder; cook 5 minutes more. Add masa harina and beef stock. Bring to a boil over medium-high heat, then reduce heat and simmer 45 minutes. Add cowboy beans and simmer 5 more minutes. Taste and adjust seasonings.
Garnish each serving with chopped cilantro. Makes 10 to 12 servings.
Syd.Bigger@salata. Com (Syd Bigger)
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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