Texas Venison Chili 2 by Eb Waters from Allhunters.net
http://allhunters.net/texas_chili.htm
 
1/2      cup         olive oil           
1         pound      venison sirloin      cut in 1/2" cubes      
1         pound      ground beef (extra lean)           
2         cups        yellow onions      chopped      
1         cup          green pepper      chopped      
1/4      cup         celery      chopped      
4         cloves      garlic      minced      
3         large       jalapeno Chile pepper      seeded and chopped 
1/3      cup      masa harina (Mexican corn flour)           
1/3      cup      chili powder           
1/2      teaspoon      cayenne pepper           
1         teaspoon      ground cumin           
1/2      teaspoon      white pepper
1/2      tablespoon      salt 
2         cans      (15 1/2 oz.) chopped tomatoes 
3         cups      beef broth           
2         cups      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 Chile's 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.