TEXAS VENISON CHILI

      Title: TEXAS VENISON CHILI
  Categories: Wild game, Chili
       Yield: 8 Servings
  
  
       1/2 c  olive oil
         1 lb venision sirloin -- cut in
       1/2    " cubes
         1 lb ground beef (extra lean)
         2 c  yellow onions -- chopped
         1 c  green pepper -- chopped
       1/4 c  celery -- chopped
         4    cloves garlic -- minced
         3 lg jalapeno chile pepper --
   :          seeded and chopped
       1/3 c  masa harina (Mexican corn
   :          flour)
       1/3 c  chili powder
       1/2 ts cayenne pepper
         1 ts ground cumin
       1/2 ts white pepper
       1/2 TB salt
         2 cn (15 1/2 oz.) chopped
   :          tomatoes
         3 c  beef broth
         2 c  canned black beans -- rinsed
   :          and drained
   
   Heat oil in a large Dutch oven or kettle over moderately high heat.
   Brown venison and ground beef in batches, transferring each to a bowl
   when browned; leave liquid in pot. Cook onion, green pepper, celery,
   garlic and chiles in beef juices, stirring until onion is soft. Add
   masa harina, chili powder, Add cayenne, cumin, pepper and salt and
   cook 5 minutes,stirring constantly. Add tomatoes, beef broth and
   meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir
   in beans and simmer 15 minutes more.
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