Silver Sage Venison Chili 

http://fooddownunder.com/cgi-bin/recipe.cgi?r=231473

Ingredients :

1 lb linguica sausage diced 
2 lb venison shoulder roast trimmed of excess 
    fat and gristle and then cut 1/2" cubes 
1 med onion diced 
8 x garlic cloves minced 
2 x green bell peppers seeded, diced 
2 x jalapeno peppers seeded, and 
    finely diced 
1 qt canned diced tomato with juice 
1 cup canned diced roasted green chiles 
1 qt green chile salsa 
    (or substitute tomato salsa) 
2 tbl chile powder 
2 tsp cumin 
2 tbl dried oregano flakes 
3 cup cooked pinto beans drained 
3 tbl tomato paste - (to 4) 
1/4 cup fresh cilantro chopped 
    Salt to taste 
    Freshly-ground black pepper to taste 
    Tabasco to taste 

Method : 
In a large stockpot over medium heat, add linguica and cook until lightly browned. Add 
venison and brown evenly. Add next 4 ingredients and cook for a few minutes. Add diced 
tomato and next 5 ingredients and simmer until venison is tender. It will take 2 to 3 hours. 
Add additional salsa or tomato if necessary to keep meat moist while cooking.
When meat is just tender, add beans, 2 tablespoons of the tomato paste and cilantro. Heat to 
warm beans. If you want to thicken the chili, add additional tomato paste as necessary. 
Season with salt, pepper and Tabasco.
This recipe yields 8 to 10 servings.
Comments: Silver Sage Caterers, founded by Greg Cornell and me, receives more requests for 
the chili recipe than any other item we prepare. Leftovers have been auctioned off at dinners 
we've catered for sporting groups such as California Waterfowl Association.
For our signature beans, we use chunks of sirloin and linguica sausage. We substitute cubed 
venison shoulder for beef for this version. If you can't find linguica, use andouille or any 
good-quality smoked medium-hot sausage. If your sausage does not release a good bit of oil 
when cooked, you should add some vegetable oil to help brown the venison.
I like to serve this with warm flour tortillas. It is important to stew the venison until tender. 
To do so, you may need to add some more diced tomato or salsa so that there is sufficient 
liquid to keep the meat moist while cooking.